This Eggnog Cheesecake with Gingersnap Crust is so creamy and delicious! It's perfect topped with Reddi-wip® and really puts me in the mood for all of the coming winter holidays!
A couple of weeks ago, when challenged with the idea of using eggnog in a wintery dessert that featured Reddi-wip®, I just knew I wanted to combine it with a cheesecake. But I have confession about this dessert...
You see, cheesecake is one of my most favorite desserts. But eggnog? Not so much. I've always loved the smell of eggnog - the cinnamon and nutmeg... it's rich creaminess appeals to me. And I've tasted it a couple of times where it was pretty good, but generally, it's not something I seek out.
I usually feel like it's too strong - the flavors overwhelming and I just don't care for it. But I knew if I could find the right combo in a recipe ... bringing out the best flavors of eggnog in a rich, creamy cheesecake... it would be perfect!
Eggnog Cheesecake with Gingersnap Crust
And I was right! The minute I tasted this amazing Eggnog Cheesecake with Gingersnap Crust, I messaged my friend Susan and told her it was THEBOMB! I'm not even kidding.
I would never have dreamed I'd love an eggnog dessert so much. At the risk of being cheesy and using an over-used word... this cheesecake is ahhh-mazing!
Even my husband who is not a big sweets eater made me promise to save him a piece for when he got home from work the next day. As if I'd eat a whole cheesecake. In a day. I mean, I wouldn't. I didn't. Promise 😉 Maybe...
As far as cheesecakes go (I've baked a few in my life), this one is a little more low maintenance than most. It does take a bit of time to put it together and it still has to chill for a long time (could someone please invent a cheesecake that's chilled & ready to eat the same day?? Pretty please??)
Anyway. For this recipe, no water bath is necessary (although it wouldn't hurt if you wanted to use one to prevent any cracking). No covering or uncovering while cooking. And no fancy topping to mix up and add after baking. Unless you count the Reddi-wip - which is totally fancy, but does not require any mixing.
Now let's get to the recipe!
For the crust:
- 12 oz. gingersnaps, crushed to a fine crumb
- ¼ cup sugar
- ¼ teaspoon cinnamon & ¼ teaspoon nutmeg
- 6 tablespoon salted butter, softened or melted
For the filling:
- 4 (8 oz.) bricks cream cheese, softened to room temp.
- 4 large eggs, at room temp
- 1 ½ cups eggnog
- 1 ¼ cups granulated sugar
- 3 tablespoon all-purpose flour
- 1 teaspoon rum extract
- ½ - 1 teaspoon cinnamon (to taste)
For the topping:
- 1 can of Original Reddi-wip®
- cinnamon, as desired
You'll find everything you need at Walmart, including Reddi-wip® in the dairy case!
Start by preheating your oven to 325°F and then making the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
Pour the crushed cookies into a 10" spring-form pan and up the sides at least an inch.
I have two little tricks when making a cheesecake crust. First, I line the bottom (removable) circle with a piece of parchment paper cut to the exact circle size. I didn't photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.
Second, I use my favorite juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and "clean".
Next you'll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, rum extract, and cinnamon. And yes... mix again until smooth and creamy. (that's the last time to mix, by the way... and I promise those pics are of different steps)
Now pour that dreamy mixture into your crust and you're ready to bake it! Bake for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
After it's cooled and chilled for 6-8 hours, you can finally enjoy the fruit of all of your labor!
I slid mine onto a cake plate, dusted it with more cinnamon than added Reddi-Wip around the edges. Then I ate a slice. With some extra whipped cream and you're good to go!
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Eggnog Cheesecake with Gingersnap Crust by Rose Bakes
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