December is the perfect time to indulge in rich, decadent desserts that capture the spirit of the season. If you’re looking for a show-stopping dessert to wow your family and guests, this Eggnog Cheesecake with Gingerbread Crust is just the recipe. Combining the creamy, spiced flavors of eggnog with the warm, molasses-laced taste of gingerbread, this cheesecake is a holiday dream come true.
Ingredients:
For the Gingerbread Crust:
- 2 cups gingerbread cookies, crushed (about 15 cookies)
- 1/4 cup unsalted butter, melted
For the Eggnog Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 3/4 cup eggnog (store-bought or homemade)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
For the Garnish (Optional):
- Whipped cream
- Ground nutmeg
- Mini gingerbread cookies
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the crushed gingerbread cookies and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then set it aside to cool.
2. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar, brown sugar, and flour, and mix until well combined.
- Gradually add the eggnog, mixing on low speed until incorporated.
- Beat in the eggs one at a time, followed by the vanilla extract, nutmeg, and cinnamon. Be careful not to overmix.
3. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the pan on a baking sheet to catch any leaks.
- Bake for 55-65 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
4. Chill and Garnish:
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight.
- Before serving, top with whipped cream, a sprinkle of nutmeg, and mini gingerbread cookies for a festive touch.
Pro Tips:
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and eggnog are at room temperature to create a smooth filling.
- Prevent Cracks: Use a water bath for baking to keep the cheesecake moist and prevent cracking.
- Make Ahead: This cheesecake can be made up to two days in advance, making it perfect for holiday parties.
Why You’ll Love This Recipe:
The creamy texture, festive flavors, and beautiful presentation of this Eggnog Cheesecake with Gingerbread Crust make it a standout dessert. It’s the perfect balance of holiday spices and creamy indulgence, guaranteed to be a hit at your holiday table.
Let this cheesecake be the sweet ending to your holiday celebrations. Serve it at your next gathering and watch as it becomes the talk of the season!
