Eggnog Cheesecake with Gingersnap Crust - Easy Holiday & Christmas Dessert Recipe
Looking for a Christmas dessert that’ll totally wow your guests? This Eggnog Cheesecake with Gingersnap Crust is where it’s at. Creamy, silky, and lightly spiced, it’s basically the lovechild of classic cheesecake and holiday eggnog. And bonus—you don’t need a fancy hot water bath to pull it off. Easy peasy!
The gingersnap crust brings that cozy holiday spice, while the cheesecake itself is smooth and rich with just the right hit of eggnog. Think of it like an upgraded Egg Nog Pie or even a more elegant take on Eggnog Cream Pie—but with a little more flair. Honestly, if you’re tired of the same old cookies, this is the kind of treat that’ll steal the dessert table.
Why is this a must-bake? For one, it’s simple. No fuss, no weird steps, no covering and uncovering during baking. Just mix, pour, bake, chill. Want to get fancy? Add a swirl of Eggnog Whipped Cream on top. If you’re more of a “less is more” person—skip it. This cheesecake totally holds its own.
And let’s be real—holiday parties need more than just sugar cookies and fudge. This cheesecake fits right in with all those Eggnog Recipes Desserts that people crave but rarely make. IMO, it beats any Creamy Eggnog Pie or Eggnog Cream Cheese Pie because it’s rich, satisfying, and slices up perfectly for a crowd.
Still not convinced? Picture this: you’re at the office party, and everyone brought store-bought brownies. You? You roll in with a homemade cheesecake that tastes like Christmas in a slice. You’re instantly the holiday hero. FYI, that’s way better than being “the person who brought napkins.”
Eggnog Cheesecake with Gingersnap Crust - Easy Holiday & Christmas Dessert Recipe
Author: Aleda
Total Time: 10 hours 20 minutes
Yield: 12 servings
Category: Dessert
Ingredients
Crust:
- 12 oz gingersnap cookies, finely crushed
- ¼ cup granulated sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 6 Tbsp salted butter, melted or very soft
Filling:
- 4 packages (8 oz each) cream cheese, softened
- 4 large eggs, room temperature
- 1 ½ cups eggnog
- 1 ¼ cups sugar
- 3 Tbsp all-purpose flour
- 1 tsp rum extract
- ½–1 tsp ground cinnamon (adjust to taste)
Topping:
- 1 can Original Reddi-wip®
- Extra cinnamon for dusting
Directions
- Preheat the oven. Set your oven to 325°F so it’s ready when you are.
- Make the crust. Pulse the gingersnaps in a blender or food processor until they’re a fine crumb. Transfer to a bowl and stir in the sugar, cinnamon, nutmeg, and melted butter until everything is evenly moistened.
- Press into the pan. Pour the crumb mixture into a 10-inch springform pan, pressing it firmly across the bottom and about an inch up the sides.
- Pro tip: Cut a round of parchment to fit the bottom of the pan—this makes removing the cheesecake so much easier.
- Bonus tip: Use the bottom of a sturdy glass to press the crumbs tightly and get neat edges.
- Prepare the filling. In a large mixing bowl, whip the cream cheese until smooth and fluffy. Add the eggs one by one, beating well after each addition. Scrape down the sides as needed.
- Mix in the eggnog until smooth, then add sugar, flour, rum extract, and cinnamon. Beat just until everything is silky and blended.
- Bake it up. Pour the filling into your prepared crust. Bake for 60 minutes. Then, turn off the oven, crack the door slightly, and leave the cheesecake inside for another hour.
- Cool & chill. Transfer the pan to a cooling rack until it reaches room temperature, or cover and place it straight into the fridge. Chill for 6–8 hours (overnight works best).
- Serve. Slice, top with a big swirl of Reddi-wip, and dust lightly with cinnamon. Dig in and enjoy your holiday masterpiece!
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