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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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.