Description
A creamy cheesecake infused with eggnog and set on a gingersnap cookie crust, perfect for holiday gatherings.
Ingredients
Scale
- 1 ½ cups gingersnap cookies, crushed
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup eggnog
- 1 tablespoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 cup heavy whipping cream
Instructions
- In a mixing bowl, combine the crushed gingersnap cookies and melted butter, mixing until well combined.
- Press the cookie mixture firmly into the bottom of a springform pan to form the crust.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add in the powdered sugar, eggnog, vanilla extract, and nutmeg, mixing until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the eggnog mixture.
- Pour the filling onto the prepared crust and smooth the top.
- Refrigerate the cheesecake for at least 4 hours or overnight until set.
Notes
For a twist, consider using graham crackers instead of gingersnap cookies or a dairy-free cream cheese for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg