Ingredients
For the Gingersnap Crust
- 8 ounces gingersnap cookies, crushed (about 25 cookies)
- ¼ teaspoon freshly ground nutmeg
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1 cup granulated sugar
- ¾ cup eggnog
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 3 tablespoons all-purpose flour
- Pinch of sea salt
- ½ teaspoon freshly ground nutmeg
For the Eggnog Whipped Cream Topping
- 1 cup heavy whipping cream, very cold
- ¼ cup eggnog, very cold
- 3 tablespoons powdered sugar
- ¼ to ½ teaspoon freshly ground nutmeg, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Springform Pan: Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks when using a water bath. Optionally, place the foil-wrapped pan inside an oven bag for extra protection. Lightly spray the inside with nonstick cooking spray and set aside.
- Make Gingersnap Crust: In a medium bowl, combine crushed gingersnap cookies, nutmeg, and melted butter until thoroughly mixed. Press this crumb mixture evenly into the bottom and about one inch up the sides of the prepared springform pan.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes. Remove and allow it to cool completely to set firmly.
- Prepare Cheesecake Batter: Using a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Gradually incorporate the eggnog, then add eggs one at a time, fully mixing each and scraping down the sides of the bowl. Add vanilla, flour, sea salt, and nutmeg, beating until smooth and fully incorporated. Pour the batter over the cooled crust.
- Water Bath Baking: Place the springform pan inside a larger baking pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the springform pan. Bake for 65-70 minutes; the edges should look set while the center remains slightly jiggly.
- Cooling in Oven: Turn the oven off, crack the door open, and let the cheesecake rest inside the oven for 1 hour to finish baking gently and prevent cracking.
- Cool Cheesecake Completely: Carefully remove the cheesecake from the water bath and set it on a cooling rack until fully cooled. Then refrigerate for at least 8 hours or overnight to firm up.
- Make Eggnog Whipped Cream: Chill a metal mixing bowl and beaters in the freezer for 10-20 minutes. In the cold bowl, combine heavy whipping cream, eggnog, and powdered sugar. Beat starting at low speed until combined, then increase to high speed and whip until stiff peaks form.
- Serve: Top the chilled cheesecake with the eggnog whipped cream, lightly sprinkle with nutmeg, and garnish with crushed gingersnap cookies for added texture and festive flair.
Notes
- Wrapping the springform pan tightly in foil is crucial to prevent water from the water bath leaking into the cheesecake during baking.
- Placing the foil-wrapped pan inside an oven bag adds an extra layer of protection against leaks but is optional.
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps and ensure a smooth cheesecake filling.
- Resting the cheesecake in the cooling oven with the door cracked prevents sudden temperature changes that can cause cracks.
- For best texture and flavor, allow cheesecake to chill overnight before serving.
- The crushed gingersnap cookies added as a garnish bring a delightful crunch and complement the cheesecake’s spices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American