Philadelphia Eggnog Cheesecake with Gingersnap Crust Recipe
This Philadelphia Eggnog Cheesecake with a Gingersnap Crust is a festive and creamy dessert perfect for holiday celebrations. It features a crunchy, spiced gingersnap cookie crust and a rich, smooth eggnog-flavored cheesecake filling, topped with a light and fluffy eggnog whipped cream topping. Easy to prepare and bake, this cheesecake is sure to impress guests with its delightful blend of flavors and creamy texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 5 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Gingersnap Crust
- 9 oz Gingersnap cookies
- 4.5 oz Butter (about 9 tablespoons)
Eggnog Cheesecake Filling
- 24 oz Philadelphia cream cheese
- 1½ cup Sour cream
- 7 tbsp Sugar
- ½ cup Eggnog
- 1 tbsp Cornstarch
- 3 Eggs
Eggnog Topping
- ⅓ cup Eggnog
- ½ cup Whipping cream
- 2 tbsp Powdered sugar
Instructions
- Prepare the Gingersnap Crust: Spread butter on the bottom and all over the inside of your cake pan to grease it. Place the gingersnap cookies in a food processor and pulse until they become fine crumbs. Melt the butter either on the stove or in the microwave, then mix it thoroughly with the cookie crumbs until a paste forms. Press this mixture firmly onto the bottom of the pan and even up the sides if desired.
- Make the Eggnog Cheesecake Filling: In a mixing bowl, whip together Philadelphia cream cheese, sour cream, sugar, cornstarch, and half a cup of eggnog until smooth and well combined. Gradually add the eggs one at a time while continuously mixing to maintain a creamy, even consistency.
- Bake the Cheesecake: Pour the cheesecake filling into the prepared gingersnap crust in the cake pan. Place it in a preheated oven at 375 °F (170 °C) and bake for 45 minutes. Avoid opening the oven door during baking to keep the cheesecake creamy and fluffy. When done, the cheesecake will still be slightly jiggly; allow it to rest inside the oven with the door closed to set properly.
- Prepare the Eggnog Topping: While the cheesecake bakes, whip together the eggnog, heavy whipping cream, and powdered sugar until light and fluffy. This will be the topping for the cheesecake.
- Add Topping and Chill: Once the cheesecake is removed from the oven, wait 10 to 15 minutes before pouring the whipped eggnog topping evenly over the surface. Let the cheesecake cool completely at room temperature, then refrigerate it for several hours until fully set and chilled.
- Serve: Cut the chilled cheesecake into slices and serve cold for a rich and creamy holiday dessert experience.
Notes
- Do not open the oven door while baking to ensure the cheesecake sets properly without cracking.
- You can spread some of the gingersnap crust mixture up the sides of the pan for extra crusty edge.
- Allow the cheesecake to cool and chill completely before serving to achieve the best texture.
- This cheesecake pairs well with a dusting of cinnamon or nutmeg on top of the eggnog topping for added flavor.
- Use full-fat cream cheese and sour cream for the creamiest results.
