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Philadelphia Eggnog Cheesecake

Creamy Philadelphia Eggnog Cheesecake for Holiday Cheers

This Philadelphia Eggnog Cheesecake combines creamy richness and a zesty gingersnap crust, making it a perfect holiday dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 2 cups Gingersnap Cookies Can substitute with graham crackers or any sweet cookie.
  • 1/2 cup Unsalted Butter Melted.
For the Cheesecake Filling
  • 24 oz Philadelphia Cream Cheese Softened.
  • 1 cup Sour Cream Can swap for heavy cream.
  • 1 cup Granulated Sugar Can use brown sugar for deeper flavor.
  • 1 cup Eggnog Homemade or store-bought.
  • 2 tbsp Cornstarch Helps stabilize the cheesecake.
  • 3 large Eggs Add one at a time.
For the Topping
  • 1 cup Heavy Whipping Cream Non-dairy substitutes can work.
  • 1/4 cup Powdered Sugar Regular sugar can be used but might be grainy.

Equipment

  • Food processor
  • mixing bowl
  • 9-inch springform pan
  • baking sheet
  • Mixer
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Start by crushing gingersnap cookies into fine crumbs using a food processor.
  2. Melt unsalted butter in a small saucepan or microwave, then combine it with the cookie crumbs until the mixture holds together.
  3. Press this mixture firmly into the bottom of a greased 9-inch springform pan.
  4. Refrigerate the crust for at least 15 minutes to set.
  5. In a large mixing bowl, beat together Philadelphia cream cheese and sour cream until smooth and creamy.
  6. Gradually add granulated sugar and cornstarch, mixing well.
  7. Pour in the eggnog and mix until fully incorporated.
  8. Add the eggs one at a time, mixing gently after each addition until just combined.
  9. Preheat your oven to 375°F (190°C).
  10. Pour the cheesecake filling over the chilled gingersnap crust, spreading it evenly.
  11. Place the springform pan on a baking sheet to catch any drips, and bake for 45 minutes.
  12. Once the cheesecake is finished baking, turn off the oven and crack the door slightly for 10-15 minutes to cool.
  13. Let it come to room temperature before refrigerating for at least 4 hours, ideally overnight.
  14. When ready to serve, carefully remove the sides of the springform pan.
  15. Spread the whipped topping evenly over the chilled cheesecake.
  16. Garnish with additional gingersnap crumbs or a sprinkle of nutmeg if desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 16gTrans Fat: 1gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. Chill for at least 4 hours or overnight for best flavor.

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