Description
Experience the magic of the holiday season with this Eggnog Cheesecake. The creamy texture, festive flavors, and stunning presentation make it a favorite for special gatherings or cozy nights in.
Ingredients
Scale
- 12 oz Gingersnaps
- 7 TBSP Unsalted butter
- 24 oz Cream cheese
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 cup Eggnog
- 1/2 tsp Ground nutmeg
- 4 Large eggs
- 3/4 cup Brown sugar
- 1 tsp Ground cinnamon
- 2 tsp Unsweetened cocoa powder
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
- 2 oz Cream cheese
- 3 TBSP Eggnog
- 1/4 tsp Ground nutmeg
Instructions
- Preheat oven to 325℉ and prepare a 9-inch springform pan.
- Make the gingersnap crust by blending gingersnaps and mixing with melted butter. Bake for 13 minutes.
- Beat cream cheese and white sugar until fluffy, then add vanilla, eggnog, and nutmeg.
- Add eggs one at a time, mixing gently.
- Create a cinnamon swirl with brown sugar, cinnamon, and cocoa powder, and layer in the cheesecake filling.
- Prepare a water bath and bake the cheesecake for 75-95 minutes until the center is jiggly.
- Cool the cheesecake gradually in the oven, then refrigerate for at least 6 hours or overnight.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form, then mix with cream cheese and eggnog.
- Spread whipped cream over the cooled cheesecake and serve.
Notes
Use room temperature ingredients for a smoother batter.
Avoid over-mixing after adding eggs to prevent cracks in the cheesecake.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg