This egg nog cheesecake with ginger snap crust is the perfect dessert for serving at any special occasion and makes everyone feel festive.
You may remember from a previous post that until recently I had never tried Egg Nog before. I guess this year I’m making up for it because we haven’t gone a day this holiday season without having it in our fridge, and of course it’s the best version of Egg Nog out there AE’s Classic Egg Nog. The flavor of Egg Nog is literally Christmas in your mouth and so I used that flavor and the goodness of AE Egg Nog and made this delicious Egg Nog Cheesecake with Ginger Snap Crust.
I served this cheesecake last weekend to our family that came to visit (6 extra people in my home for 3 days was a party!) and everyone loved it. My brother and future sister-in-law were also Egg Nog virgins and Matt turned them into believers.
If you love eggnog make sure and try my egg nog cinnamon bread, a reader favorite! My eggnog french toast casserole (which is basically bread pudding) is the perfect Christmas breakfast and if you’re doing holiday baking don’t forget about my caramel egg nog cookies!
I love Eggnog so much I created a list of over 70 eggnog recipes that use eggnog as an ingredient or are recipes for how to make eggnog from scratch.
Do you have friends or family coming in for Christmas? Are you hosting a New Years Party? This cheesecake is the perfect dessert for serving at any special occasion and makes everyone feel festive. If you make this recipe please let me know! Take a picture and tag me on Instagram, it makes me SO happy to see you creating and enjoying recipes from the blog.
For a taste of Christmas in your mouth try this recipe for eggnog cheesecake with gingersnap crust when doing your holiday baking.
This holiday recipe is sure to please.
This eggnog cheesecake with gingersnap crust recipe is like Christmas in your mouth. It is great for your holiday entertaining.
Ingredients:
For Crust:
This eggnog cheesecake with gingersnap crust recipe is like Christmas in your mouth. It is great for your holiday entertaining.
Ingredients:
For Crust:
-
- 2 cups of ginger snap crumbs (I used half a box and processed them in my food processor)
- 1 stick unsalted butter, melted
- 3 (8 oz) packages of cream cheese, at room temperature
- 3 eggs
- 1/2 cup of sugar
- 1/2 cup of AE Egg Nog, room temperature
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp of nutmeg
- caramel sauce for topping if desired
Instructions:
Make the Crust:
-
- Preheat the oven to 375. Make the crust by crushing the ginger snaps into crumbs in a food processor or blender, once they are sufficiently crushed add in the melted butter and process until combined.
- Transfer the mixture to the large round Demarle mold or a 9” or 10” springform pan sprayed with cooking spray. Pat crumb mixture into the bottom of the pan, and up the sides about 2”. Don’t worry if it’s not perfectly even around the top; you just want to be sure it’s deep enough to hold all the cheesecake mixture.
- Bake crust until a little darker brown. You’ll just be able to smell it. This will take anywhere from 8-10 minutes. Remove from oven and let cool.
- In your stand mixer with the paddle attachment cream the cream cheese until smooth. Cream in the sugar, cinnamon, nutmeg, and vanilla. Beat in the eggs one at a time on medium low, then beat in the Egg Nog until smooth. Be careful not to over mix.
- Pour the mixture into the crust and bake for 35 minutes or until the edges are set and middle still seems underdone. Turn the oven off and with the door closed, leave the cheesecake in there for one hour. Then refrigerate for at least four hours before serving.
Print It:
If you haven’t enjoyed Egg Nog yet this season you better get to the grocery store and pick up a quart of AE Classic Egg Nog or any version that they have on the shelves (Milk Nog, Lite Egg Nog, etc). We all know its a sad day when they start disappearing from the shelves after the new year!
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