Description
Philadelphia Eggnog Cheesecake with Gingersnap Crust is a festive dessert that beautifully marries the rich, creamy texture of cheesecake with the warm spices of eggnog. Perfect for holiday gatherings, this cheesecake features a crunchy gingersnap crust that adds a delightful twist to each bite. Whether you’re celebrating Christmas or simply indulging in a comforting treat, this easy-to-make dessert will be a crowd-pleaser. Serve it with whipped cream and a dusting of nutmeg for an elegant finish that captures the essence of the season.
Ingredients
Scale
- 9 oz gingersnap cookies
- 4.5 oz butter (approximately 9 tablespoons)
- 24 oz Philadelphia cream cheese
- 1½ cup sour cream
- 7 tbsp sugar
- 1 cup eggnog (divided)
- 3 eggs
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350°F (175°C). Crush gingersnap cookies in a food processor until fine crumbs form. Melt butter and combine with crumbs, then press mixture into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, eggnog, and cornstarch; mix to combine. Incorporate eggs one at a time on low speed until blended.
- Pour filling over crust and bake for about 45 minutes or until set but slightly jiggly in the center. Turn off oven and let cheesecake cool inside for an hour.
- Chill in the refrigerator for at least 4 hours before serving. Top with whipped cream as desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 117g)
- Calories: 360
- Sugar: 23g
- Sodium: 305mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 92mg