eggnog cheesecake

This rich and creamy eggnog cheesecake is the perfect holiday dessert. With a gingersnap crust, eggnog filling, and spiced whipped cream to finish.

Stir together gingersnap crumbs, nutmeg, and melted butter. Press into a springform pan and bake for 8 minutes, then cool. 


Use a mixer to beat cream cheese until smooth. Add sugar, then eggnog. Mix until well combined.


Add eggs, one at a time, then add vanilla, flour, salt, and nutmeg. Mix until smooth and well combined.


Pour the filling onto the crust. Place springform pan into a 10-inch cake pan, then both pans into a roasting pan. Add boiling water into the roasting pan.


Bake for 65-70 minutes. Turn off oven and crack door; leave cheesecake to rest in oven for 1 hour, then cool to room temp. Chill for at least 8 hours.


To serve, top with eggnog whipped cream and garnish with gingersnap crumbs and freshly grated nutmeg. Enjoy! 


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