Description
A creamy, lighter eggnog cheesecake with a spicy gingersnap crust that tastes like Christmas without the heavy feeling afterward. Perfect for holiday gatherings and made with simple ingredients.
Ingredients
Scale
- 2 cups gingersnap cookie crumbs (about 8 ounces, or 30–35 cookies, crushed finely)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional, if your gingersnaps aren’t very sweet)
- Pinch of salt
- 16 ounces reduced-fat cream cheese, softened to room temperature
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup high-quality eggnog
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup heavy cream (for optional topping)
- 1 tablespoon powdered sugar (for optional topping)
- 1/4 teaspoon vanilla extract (for optional topping)
- Freshly grated nutmeg, for garnish
- Cinnamon sticks or candied ginger, for decoration (optional)
Instructions
- Preheat oven to 350°F (175°C). Crush gingersnaps into fine crumbs using a food processor or a zip-top bag and rolling pin.
- In a medium bowl, combine crumbs, melted butter, sugar (if using), and salt. Mix until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Lower oven temperature to 325°F (160°C).
- In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add Greek yogurt and sugar; beat until combined.
- Add eggs one at a time, beating on low after each addition until just incorporated. Do not overmix.
- In a small bowl, whisk together eggnog, flour, vanilla, nutmeg, cinnamon, and cloves. With mixer on low, slowly pour into cream cheese mixture and mix until just combined. Stir with a rubber spatula.
- Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Place in a large roasting pan. Pour filling into cooled crust and smooth the top.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (160°C) for 55-65 minutes, until edges are set but center jiggles slightly.
- Turn off oven, crack door open, and let cheesecake sit in warm oven for 1 hour. Remove from water bath, take off foil, and place on a cooling rack. Run a thin knife around the edge. Cool completely at room temperature, about 2 hours.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- When ready to serve, make whipped topping: beat heavy cream, powdered sugar, and vanilla until soft peaks form. Run a knife around the edge, release springform clasp, slice with a sharp knife (wiping clean between cuts), and top with whipped cream and freshly grated nutmeg.
Notes
For best texture, ensure cream cheese and eggs are at room temperature. Use a water bath to prevent cracks. The cheesecake tastes better on day two. For a gluten-free version, use gluten-free gingersnaps or almond flour crust. For dairy-free, use vegan cream cheese and coconut yogurt.
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24
- Sodium: 280
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 34
- Fiber: 1
- Protein: 8
Keywords: eggnog cheesecake, lighter cheesecake, gingersnap crust, holiday dessert, Christmas dessert, easy cheesecake