Description
Eggnog Cheesecake with Gingersnap is the ultimate holiday dessert that combines rich, creamy cheesecake flavors with a delightful gingersnap crust. This show-stopping treat features the warm spices of nutmeg and cinnamon, making it perfect for festive gatherings. With its stunning visual appeal and mouthwatering aroma, this cheesecake will have your guests coming back for seconds.
Ingredients
Scale
- 2 cups gingersnap cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 1 cup eggnog (store-bought or homemade)
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 325°F (160°C).
- In a food processor, pulse gingersnap cookies into fine crumbs; mix with melted butter. Press mixture into the bottom of a springform pan to form the crust.
- In a mixing bowl, beat cream cheese until smooth; gradually add sugar. Mix in sour cream and eggs one at a time. Finally, stir in eggnog, nutmeg, and cinnamon until well combined.
- Pour the filling over the crust in the springform pan.
- Bake for about 60 minutes or until set but slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 350
- Sugar: 26g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg