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Rich Holiday Cheesecake

Category: Sweet Treats for Every Occasion

A creamy winter cheesecake with eggnog filling, spiced crust, and whipped topping. Great for cozy occasions or holiday feasts.

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Seram Rezepte
Updated on Fri, 02 May 2025 23:32:14 GMT
A creamy dessert slice with whipped topping and spice dusting on a plate. Pin
A creamy dessert slice with whipped topping and spice dusting on a plate. | recipesbytina.com

Our Festive Holiday Eggnog Cheesecake Dream

I stumbled upon this dessert during a Christmas baking session with family back in 2020. My goal was simple - blend those warm holiday tastes we all crave into one dessert. Turns out the rich eggnog center with that spicy gingersnap bottom created something truly special. It's now become our must-have treat every December 24th.

Why Everyone Loves It

There's something magical about how this cheesecake captures holiday spirit in every bite. That warm gingersnap base works so perfectly, and the filling tastes just like Christmas on a plate. My guy always comments that when that fresh nutmeg smell fills our kitchen, it instantly feels like holiday time. The biggest win? My husband's mom actually asked me how to make it - and trust me, that doesn't happen often!

Your Shopping List

  • Gingersnap Crust: 2 cups smashed gingersnap cookies, ½ cup butter (melted); makes that spicy crunchy foundation.
  • Cream Cheese: 24 ounces, room temp; forms the smooth core of your dessert.
  • Eggnog: 1 cup, whole-fat; delivers that classic holiday taste.
  • Sugar: ¾ cup granulated; adds just the right sweetness.
  • Eggs: 3 large, not cold; give the cake its body and texture.
  • Nutmeg: 1 tsp, freshly grated; brings that cozy spice element.
  • Vanilla Extract: 1 tsp; rounds out all the flavors.
  • Whipped Cream: For garnish; totally worth adding.
  • Optional: A tiny bit of rum extract for extra holiday cheer.

Steps To Holiday Dessert Bliss

Create Your Base
Stir the crushed cookies with melted butter until fully mixed. Push firmly into a 9-inch springform pan bottom. Pop in a 350°F oven for 10 minutes then cool down.
Whip Up The Center
Mix cream cheese with sugar until fluffy. Add each egg separately, then pour in eggnog, nutmeg, and vanilla. Beat until completely smooth.
Into The Oven
Pour your mixture over the cooled crust. Set the pan in a water bath and bake at 325°F for about 60-70 minutes. You'll know it's done when the edges set but the middle still has a slight wobble.
Slow Cooling Time
With the oven off, leave the cake inside with the door cracked open for an hour. Then move to your fridge for at least 4 hours but overnight works even better.
Final Touches
Before serving, spread whipped cream on top and dust with some nutmeg. If you want, add festive sprinkles or drizzle with caramel sauce.
A slice of cheesecake topped with whipped cream and chocolate shavings on a plate. Pin
A slice of cheesecake topped with whipped cream and chocolate shavings on a plate. | recipesbytina.com

Insider Tricks

I've made this dessert for so many Christmases now and picked up some handy shortcuts. Don't skip warming up your ingredients first - it really matters for getting that perfectly smooth texture. Yes, the water bath seems like extra work but it totally stops those ugly cracks. When I'm out of gingersnaps, I sometimes use graham crackers instead. It's different but still turns out amazing.

Plan Smart For The Holidays

I love that I can make this treat way before our Christmas party starts. It stays good in the fridge for up to 5 days but honestly, we always finish it way sooner. When I'm super organized, I'll freeze the whole thing without any toppings. Just don't forget to add that fresh whipped cream right when you're ready to serve it.

Final Thoughts

A creamy winter cheesecake with eggnog filling, spiced crust, and whipped topping. Great for cozy occasions or holiday feasts.

Recipe Questions & Answers

→ Do I really need to use a water bath?

Yep, it keeps the heat gentle and adds moisture to stop cracks and make it creamy. Wrap the pan tightly in foil so the water doesn't leak in.

→ Can I prep this cheesecake early?

For sure, it actually tastes better made ahead. Let it chill for at least 8 hours—up to a few days is fine. Wait to top with whipped cream until serving.

→ Do I need room-temperature ingredients?

Yes, warm ingredients mix nicely without clumps—especially eggs and cream cheese. This helps the texture stay smooth and silky.

→ Is it okay to freeze the cake?

Sure thing, freeze it without topping for up to two months. Cover it tight with plastic wrap and foil. Thaw overnight and add the topping fresh.

→ How can I stop cracks in my cake?

Use a water bath, handle the eggs gently when mixing, and let it cool down slowly in the oven. Sudden changes in temperature are the main culprit for cracks.

Rich Holiday Cheesecake

This winter delight features eggnog filling with a spiced crust, finished with fluffy whipped topping and fresh nutmeg sprinkle.

Preparation Time
30 mins
Cook Time
65 mins
Total Time
95 mins

Category: Desserts

Difficulty Level: Advanced

Cuisine Type: American

Yield: 12 Servings (1 cheesecake (9 inches))

Dietary Preferences: Vegetarian

What You'll Need

01 8 ounces of crushed gingersnap cookies (about 25 pieces).
02 1/4 teaspoon of freshly grated nutmeg for the crust.
03 4 tablespoons of melted butter (unsalted).
04 32 ounces of softened cream cheese.
05 1 cup of granulated sugar.
06 3/4 cup of chilled eggnog.
07 2 room-temperature large eggs.
08 2 teaspoons of vanilla extract.
09 3 tablespoons of regular flour.
10 A teeny pinch of sea salt.
11 1/2 teaspoon of ground nutmeg.
12 1 cup of super-cold heavy cream.
13 1/4 cup of cold eggnog.
14 3 tablespoons of powdered sugar.
15 1/4 to 1/2 teaspoon of grated nutmeg for topping.

Steps to Follow

Step 01

Fire up your oven to 350°F. Cover the outside of a 9-inch springform pan with foil and give the inside a light grease.

Step 02

Combine crushed cookies, melted butter, and nutmeg. Press evenly into the bottom and up the sides of the pan.

Step 03

Bake the crust for 8 minutes until firm. Let it sit to cool completely.

Step 04

Whip the cream cheese until creamy, then blend in sugar and eggnog. Beat in the eggs, one at a time.

Step 05

Mix in flour, salt, vanilla, and nutmeg until it’s nice and smooth.

Step 06

Place your pan inside a larger pan and fill halfway up the sides with hot water. Bake for about 65-70 minutes.

Step 07

Turn the oven off, slightly open the door, and leave the cheesecake inside to rest for an hour. Then transfer it to a rack to finish cooling.

Step 08

Refrigerate the cheesecake for at least 8 hours or overnight, once it has cooled.

Step 09

Whisk cold cream, eggnog, and powdered sugar together until stiff peaks form.

Step 10

Add the whipped eggnog topping to the cheesecake, then sprinkle with nutmeg and cookie crumbs.

Additional Notes

  1. For extra flavor, toss in some rum extract or spiced rum.
  2. To avoid leaks, place the springform pan in a 10-inch cake pan before the water bath.
  3. Make sure to chill it overnight.

Tools You'll Need

  • 9-inch springform pan
  • Mixer (stand preferred).
  • Large baking dish for water bath.
  • Foil sheets (sturdy kind).
  • Electric hand mixer for whipping.

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains dairy (cream cheese, eggnog, cream).
  • Includes eggs.
  • Made with wheat (flour, cookies).

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~