Eggnog Cheesecake With Gingersnap Crust

7 Reviews
ADD YOUR REVIEW
Yield
Makes 12 Servings
November 2006
RECIPE BY Southern Living

The 15-minute prep, which includes a three-ingredient crust, is super simple, thanks to the option of using either refrigerated or canned eggnog. Our test kitchens tested both and enjoyed the results equally.

Ingredients

  • 12 ounces gingersnaps (about 48 cookies), finely ground
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 32 ounces 1/3-less-fat cream cheese
  • 4 large eggs
  • 2 cups refrigerated or canned eggnog, divided
  • 2 cups powdered sugar
  • 2 tablespoons all-purpose flour
  • 1 cup whipping cream
  • Garnish: freshly grated nutmeg

How to Make It

Step 1

Stir together first 3 ingredients; press mixture onto bottom of a 10-inch springform pan.

Step 2

Beat cream cheese at medium speed with an electric mixer until smooth; add eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 Tbsp. flour; carefully pour cream cheese mixture into prepared pan.

Step 3

Bake at 325° for 1 hour. Turn off oven. Let cheesecake stand in oven, with door closed, 1 hour. Remove to wire rack, and let cool completely. Cover and chill at least 8 hours.

Step 4

Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/2 cup eggnog. Spread mixture evenly over top of chilled cheesecake, and garnish, if desired.

Home for the Holidays Special Edition 2006

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Ratings & Reviews

Ellediva09's Review

Ecarabeo217
November 27, 2013
N/A

Ecarabeo217's Review

Ellediva09
July 29, 2013
N/A

LaurenStirewalt's Review

Tinksmom
December 19, 2011
I found this on Pinterest. This recipe was great! I do NOT like eggnog, but my husband and his family love it so I made it for a Christmas function. This cheesecake was a huge hit! (i even loved it too!) I read the other comments and made some changes. In the crust, I doubled the butter and for the cheesecake I added 1 tsp of Rum extract & 1 tsp of Vanilla extract & a few sprinkles of Nutmeg. This really helped with the flavor and it wasn't too strong. I will definitely be making this again!

Trgirl66's Review

Jacquelyn
December 25, 2009
I doubled the butter in the crust as suggested as it was very dry, I think I overcooked the cake as the crust around the edge was as hard as a rock, the cheesecake was creamy and very tasty. I would make this again with a different crust.

goneswimn9's Review

LaurenStirewalt
November 22, 2009
Yummy but I made a couple of modifications....Doubled the amount of butter in crust to make it bind better. Also added 2 tsp of nutmeg to cheesecake mixture and 2 Tbs of McCormick Rum Extract to bump up the eggnog flavor. The eggnog flavor was a little too subtle for me just following the recipe exactly. Extra rum extract and nutmeg did the trick (for my liking).

Tinksmom's Review

goneswimn9
November 05, 2009
This cheesecake is amazing... I first made it last year for the holidays and people were floored... even those who disliked eggnog came back for seconds and thirds.

Jacquelyn's Review

Trgirl66
December 24, 2008
I found this recipe last year too late to make for Christmas and tried it today!! I served it today to special friends and we all decided it was a keeper!! Can't wait for my oldest son & husband to try it tomorrow at our Christmas dinner...I think he'll love it!!