Description
Indulge in this creamy eggnog cheesecake recipe with a gingersnap crust, festive flavors of nutmeg and spiced rum, and a luxurious texture that’s perfect for holiday gatherings.
Ingredients
Scale
For the Gingersnap Crust:
- 2 cups gingersnap crumbs
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
For the Eggnog Cheesecake Filling:
- 24 oz full-fat cream cheese, softened
- 1 cup white sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground nutmeg
- 3/4 cup full-fat eggnog
- 2 tablespoons spiced rum (or 1 teaspoon rum extract)
- 3 large eggs
- 2 large egg yolks
Instructions
- Preheat oven to 350°F (180°C) and wrap the springform pan tightly with foil.
- Prepare the crust by combining gingersnap crumbs, brown sugar, and melted butter. Press into the pan and bake for 10 minutes.
- In a large bowl, beat cream cheese until smooth. Add sugar, cornstarch, and nutmeg.
- Whisk in eggnog, rum, and eggs until just combined. Avoid overmixing.
- Pour filling into the crust. Set pan in a roasting dish and fill the dish with 1 inch of hot water.
- Bake for 50-60 minutes or until edges are set and center is slightly jiggly.
- Cool in the water bath, then refrigerate for at least 6 hours or overnight.
- Serve with whipped cream, nutmeg, or other garnishes of choice.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Chill the cheesecake overnight for the best flavor and texture.
- Experiment with toppings like chocolate drizzle or sugared cranberries for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg