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Philadelphia Eggnog Cheesecake with Gingersnap Crust

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A festive cheesecake that combines creamy eggnog flavors with a crunchy gingersnap crust, perfect for holiday gatherings.

Ingredients

Scale
  • 9 oz Gingersnap cookies
  • 4.5 oz Butter (about 9 tablespoons)
  • 24 oz Philadelphia cream cheese, softened
  • 1½ cup Sour Cream
  • 7 tbsp Sugar
  • ½ cup Eggnog
  • 1 tbsp Cornstarch
  • 3 Eggs, room temperature
  • ⅓ cup Eggnog (for topping)
  • ½ cup Whipping cream
  • 2 tbsp Powdered sugar

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a food processor, crush the gingersnap cookies until fine crumbs form. Mix in the melted butter until combined.
  3. Press the crust into the bottom of a springform pan evenly.
  4. Bake for 10 minutes until lightly golden, then set aside to cool.
  5. In a mixing bowl, beat the softened cream cheese until smooth.
  6. Add in sour cream and mix until well combined.
  7. Stir in sugar, eggnog, and cornstarch until incorporated.
  8. Add eggs one at a time, blending just until combined after each addition.
  9. Pour filling into the cooled crust and smooth the top.
  10. Bake for 55-60 minutes until the edges are set but the center has a slight jiggle.
  11. Turn off the oven, crack the door open, and let cool inside for 1 hour.
  12. Whip cream and powdered sugar until peaks form, then spread over the cooled cheesecake.
  13. Chill in the refrigerator for at least 4 hours before serving.

Notes

Use high-quality ingredients for the best results. You can store the cheesecake in the refrigerator for up to 7 days.

Nutrition

Find it online: https://us.recipesfood.org/eggnog-cheesecake-3/

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