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Philadelphia Eggnog Cheesecake with Gingersnap Crust Recipe

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4.6 from 97 reviews

A festive and creamy Philadelphia Eggnog Cheesecake with a crunchy gingersnap crust, perfect for holiday celebrations. This indulgent dessert combines the warm spices of gingersnap cookies with a smooth eggnog-infused cheesecake filling, topped with a light eggnog cream topping.

Ingredients

Gingersnap Crust

  • 9 oz Gingersnap cookies
  • 4.5 oz Butter (approximately 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

  1. Prepare the Gingersnap Crust: Lightly butter the bottom and sides of your cake pan to prevent sticking. Place the gingersnap cookies into a food processor and pulse until they become fine crumbs. Melt the butter either on the stove or in the microwave, then stir it into the cookie crumbs until a sticky paste forms. Press this mixture firmly onto the bottom of the pan and slightly up the sides to form an even crust.
  2. Make the Eggnog Cheesecake Filling: In a mixing bowl, combine the Philadelphia cream cheese, sour cream, sugar, cornstarch, and half a cup of eggnog. Whip these ingredients together until smooth and creamy. Gradually add the three eggs, one at a time, mixing continuously to incorporate each fully. Pour this smooth mixture over the prepared gingersnap crust in the cake pan.
  3. Bake the Cheesecake: Preheat your oven to 375 °F (170 °C). Place the cheesecake in the oven and bake it for 45 minutes. Avoid opening the oven door during baking to ensure the cheesecake maintains its creamy and slightly fluffy texture. The cheesecake will still have a jiggle when done; this is normal. Remove it from the oven and allow it to rest and set.
  4. Prepare the Eggnog Topping: While the cheesecake is baking, whip together the ⅓ cup eggnog, ½ cup whipping cream, and 2 tablespoons powdered sugar until light and fluffy. Once the cheesecake has rested for 10 to 15 minutes after baking, spread this whipped eggnog topping evenly over the surface of the cheesecake.
  5. Cool and Serve: Let the eggnog cheesecake cool completely at room temperature for a few hours, then refrigerate it until thoroughly chilled. Cut into slices and serve cold for the best texture and flavor experience.

Notes

  • Do not open the oven door while the cheesecake is baking to prevent cracking or deflation.
  • The cheesecake will be slightly jiggly when baked, which indicates it’s perfectly creamy and will set as it cools.
  • Pressing the crust slightly up the sides adds extra flavor and texture to each bite.
  • Chilling the cheesecake for several hours enhances flavor and helps it firm up for clean slicing.
  • Use full-fat cream cheese and sour cream for the creamiest texture.
  • Eggnog topping can be adjusted for sweetness according to preference.

Find it online: https://forkoria.com/philadelphia-eggnog-cheesecake-with-gingersnap-crust-recipe/