Eggnog Cheesecake with Gingersnap Crust

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If you’re craving a holiday dessert that captures the warm, cozy flavors of Christmas, this Philadelphia Eggnog Cheesecake with a crunchy gingersnap crust is the perfect choice. It blends creamy eggnog, rich Philadelphia cream cheese, and spiced gingersnap cookies into a festive cheesecake that feels luxurious but is easy to make at home. With hints of nutmeg, cinnamon, vanilla, and holiday spice, every slice tastes like pure Christmas cheer.

Ingredients

Gingersnap Crust

• 9 oz gingersnap cookies
• 4.5 oz butter, melted (about 9 tablespoons)

Eggnog Cheesecake Filling

• 24 oz Philadelphia cream cheese, softened
• 1 ½ cups sour cream
• 7 tbsp granulated sugar
• ½ cup eggnog
• 1 tbsp cornstarch
• 3 large eggs
• Optional: ⅓ tsp cinnamon + ⅓ tsp nutmeg, 1 tbsp rum

Eggnog Topping

• ⅓ cup eggnog
• ½ cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Prepare the Gingersnap Crust

1. Lightly butter the bottom and sides of a 10-inch springform pan.
2. Pulse gingersnap cookies in a food processor until fine.
3. Stir melted butter into the crumbs until evenly moistened.
4. Firmly press the mixture into the bottom of the pan (and slightly up the sides if desired).
5. Refrigerate while preparing the filling.

2. Make the Eggnog Cheesecake Filling

1. In a large bowl, beat Philadelphia cream cheese, sour cream, sugar, cornstarch, and eggnog until smooth.
2. Add the eggs one at a time, mixing gently after each addition.
3. Stir in optional holiday spices or rum for extra depth.
4. Pour the batter over the chilled crust.

3. Bake the Cheesecake

1. Preheat the oven to 375°F (170°C).
2. Bake for 45 minutes, avoiding opening the oven door.
3. The cheesecake will still jiggle in the center once done—this is normal.
4. Allow it to sit and cool until the top settles and any cracks soften.

4. Prepare the Eggnog Topping

1. Whisk heavy cream, eggnog, and powdered sugar until thick and creamy.
2. After the cheesecake cools for 10–15 minutes, pour the topping evenly over the surface.

5. Chill & Serve

1. Let the cheesecake cool completely, then refrigerate for at least 4 hours—or overnight for best texture.
2. Slice and serve cold.

Pro Tips

• Use full-fat cream cheese for the creamiest texture.
• For clean slices, dip your knife in warm water between cuts.
• Don’t overmix the batter—too much air causes cracks.
• Chill the cheesecake overnight for the smoothest, most flavorful filling.

Why This Recipe Works

• Holiday Flavor Explosion: Eggnog, gingersnaps, cinnamon, nutmeg—every flavor screams Christmas.
• Foolproof Texture: Philadelphia cream cheese ensures a silky, rich filling every time.
• Beautiful Presentation: The smooth eggnog topping adds shine and elegance.
• Crowd-Pleaser: Perfect for holiday parties, family gatherings, and winter celebrations.

Substitutions & Variations

Ingredient Swaps

• Cookies: Swap gingersnaps with graham crackers or vanilla wafers.
• Sour Cream: Replace with heavy cream or Greek yogurt.
• Eggnog: Use dairy-free eggnog for an alternative version.

Fun Variations

• Spiked Cheesecake: Add 1–2 tbsp rum or bourbon.
• Spice Boost: Increase cinnamon, nutmeg, or add a pinch of cloves.
• Caramel Topping: Drizzle caramel over the top for a festive finish.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Prepare 1–2 days in advance for best flavor and texture.

Refrigeration

• Store covered in the refrigerator for 4–5 days.

Freezing

• Freeze slices (without topping) for up to 2 months.
• Thaw in the fridge overnight before serving.

Reheating

• Cheesecake is best served cold—no reheating needed.

Serving Ideas

• Garnish with gingersnap crumbs or cinnamon sugar.
• Add holiday sprinkles, whipped cream, or caramel drizzle.
• Serve with hot cocoa, coffee, or a winter latte.

Nutrition (Per Serving Estimate)

Calories: ~348
Carbohydrates: ~28g
Protein: ~6g
Fat: ~24g
Fiber: ~0–1g
Sugar: ~18g

(Values are approximate.)

Frequently Asked Questions

1. What size pan should I use?

A 10-inch springform pan works best for this recipe.

2. Can I use store-bought eggnog?

Absolutely—both homemade and store-bought work great.

3. Why did my cheesecake crack?

Opening the oven early, overmixing, or temperature changes can cause cracks. They soften as the cheesecake cools.

4. Can I skip the topping?

Yes, but it adds great flavor and helps cover any imperfections.

5. How long should I chill it?

At least 4 hours, but overnight gives the best results.

This Philadelphia Eggnog Cheesecake with a gingersnap crust is a festive showstopper that brings together creamy texture, warm spices, and holiday flavor in every bite. Whether you’re hosting a Christmas dinner or just craving a cozy winter dessert, this cheesecake delivers the perfect blend of elegance and comfort.

Creamy Eggnog Cheesecake with Gingersnap Crust – Festive Holiday Dessert Recipe

Indulge in a rich, creamy eggnog cheesecake with a spiced gingersnap crust—perfect for holiday gatherings and winter celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 348 kcal

Ingredients

  

Gingersnap Crust

• 9 oz gingersnap cookies
• 4.5 oz butter, melted (about 9 tablespoons)

Eggnog Cheesecake Filling

• 24 oz Philadelphia cream cheese, softened
• 1 ½ cups sour cream
• 7 tbsp granulated sugar
• ½ cup eggnog
• 1 tbsp cornstarch
• 3 large eggs
• Optional: ⅓ tsp cinnamon + ⅓ tsp nutmeg, 1 tbsp rum

Eggnog Topping

• ⅓ cup eggnog
• ½ cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

 

1. Prepare the Gingersnap Crust

• Lightly butter the bottom and sides of a 10-inch springform pan.
• Pulse gingersnap cookies in a food processor until fine.
• Stir melted butter into the crumbs until evenly moistened.
• Firmly press the mixture into the bottom of the pan (and slightly up the sides if desired).
• Refrigerate while preparing the filling.

2. Make the Eggnog Cheesecake Filling

• In a large bowl, beat Philadelphia cream cheese, sour cream, sugar, cornstarch, and eggnog until smooth.
• Add the eggs one at a time, mixing gently after each addition.
• Stir in optional holiday spices or rum for extra depth.
• Pour the batter over the chilled crust.

3. Bake the Cheesecake

• Preheat the oven to 375°F (170°C).
• Bake for 45 minutes, avoiding opening the oven door.
• The cheesecake will still jiggle in the center once done—this is normal.
• Allow it to sit and cool until the top settles and any cracks soften.

4. Prepare the Eggnog Topping

• Whisk heavy cream, eggnog, and powdered sugar until thick and creamy.
• After the cheesecake cools for 10–15 minutes, pour the topping evenly over the surface.

5. Chill & Serve

• Let the cheesecake cool completely, then refrigerate for at least 4 hours—or overnight for best texture.
• Slice and serve cold.

Notes

• Best served the next day after flavors fully develop.
• Store refrigerated in an airtight cake container.
• Discard if the texture, smell, or taste changes.

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