Description
A creamy, velvety cheesecake infused with festive eggnog and served on a crunchy gingersnap base, perfect for the holiday season.
Ingredients
Scale
- 9 oz Gingersnap cookies
- 4.5 oz Butter (almost 9 tablespoons)
- 24 oz Philadelphia cream cheese
- 1½ cup Sour Cream
- 7 tbsp Sugar
- ½ cup Eggnog
- 1 tbsp Cornstarch
- 3 Eggs
- ⅓ cup Eggnog
- ½ cup Whipping cream
- 2 tbsp Powdered sugar
Instructions
- Prepare the gingersnap crust: In a food processor, pulse the gingersnap cookies until fine crumbs form. Melt the butter, then mix it with the cookie crumbs until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill while you prepare the filling.
- Create the eggnog cheesecake filling: In a large mixing bowl, beat the Philadelphia cream cheese until smooth and creamy. Gradually add the sugar and mix until well combined. Next, add ½ cup of eggnog and cornstarch, blending until smooth.
- Add the eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the sour cream until it’s all mixed into a luscious batter.
- Pour and set: Carefully pour the cheesecake filling over the chilled gingersnap crust, spreading it evenly. Smooth out the top with a spatula for a delightful finish.
- Chill out: Refrigerate the cheesecake for at least 240 minutes (or overnight) to allow it to set beautifully.
- Whip up the topping: In a mixing bowl, whip the cream until soft peaks form. Add powdered sugar and beat until combined. Spread this airy topping over the chilled cheesecake right before serving for a gorgeous finish!
Notes
This cheesecake is best made a day ahead for optimal flavor. Ensure cream cheese is at room temperature for a smooth batter and use a warm knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 21g
- Sodium: 308mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg