Divine eggnog cheesecake on top of a gingersnap crust topped with eggnog whipped cream. This is something every eggnog lover must try!
Prep Time 20 minutesminutes
Cook Time 2 hourshours10 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 20
Ingredients
For the crust
2 ½cups(250g)gingersnap cookie crumbs
¼cup(50g)granulated sugar
5tablespoonsunsalted butter, melted
For the cheesecake
32ounces(904g)cream cheese, softened
1 ⅓cups(266g)granulated sugar
¾cup(180ml)eggnog, room temperature
1tablespoonvanilla extract
4large eggs, room temperature, lightly beaten
For the topping
8ounces(226g)mascarpone cheese, softened
¼cup(30g)confectioners' sugar
¼cup(60ml)eggnog
½cup(120ml)heavy cream
ground nutmeg, for garnish
Instructions
Make the crust
Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
Combine the gingersnap crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan.
Bake for 10 minutes. Set aside to cool while you make the filling.
Make the cheesecake
Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
Add the sugar and eggnog, beat until well combined. Add the vanilla, beat on low speed until smooth.
Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and set it on a wire rack to cool completely.
Cover and refrigerate for at least 4 hours, preferably overnight.
Make the topping
Whisk together the mascarpone cheese, confectioner's sugar, and eggnog until smooth.
In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until blended.
Spoon over cheesecake slices. Lightly sprinkle with ground nutmeg if desired.
Notes
Plan ahead! Total time does not include chilling time. The cheesecake needs to refrigerate for at least 4 hours before serving.
Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.Make Ahead Tip
The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
Or freeze the whole cheesecake. Cool and chill as directed. Wrap tightly in two layers of plastic wrap, then again in two layers of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
You can also freeze individual slices. Wrap each slice in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 30-45 minutes.