Eggnog Cheesecake


Eggnog Cheesecake



  • ¼ c. butter
  • 12 oz. hard gingersnap cookies
  • 1/4 c. sugar


  • 4 8 oz. pkgs. low-fat cream cheese
  • 4 large eggs
  • 1 1/2 c. refrigerated eggnog
  • 2 c. powdered sugar
  • 2 T. flour


  • 1 c. whipping cream
  • 1/2 c. refrigerated eggnog
  • Freshly grated nutmeg


  • Bring the cream cheese to room temperature.
  • Melt the butter.
  • Preheat the oven to 325°.
  • Put the cookies in a food processor and chop until finely ground. Combine the ground gingersnaps, sugar and melted butter in a bowl. Stir until combined. Press the mixture onto the bottom of a 10" springform pan.
  • Beat the cream cheese at medium speed with an electric mixer until smooth. Add the eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 c. eggnog and beat until blended. Stir the powdered sugar and flour together in a small bowl. Slowly add the flour mixture to the cream cheese mixture and mix until thoroughly combined. Pour the cream cheese mixture into the springform pan. Bake at 325° for 60 to 90 minutes until cheesecake is set. Turn off the oven. Leave the cheesecake in the oven with the door closed for 1 hour. Remove to a wire rack and let cool completely. Cover and chill at least 8 hours.
  • Beat the whipping cream at high speed with an electric mixer until stiff peaks form. Fold in 1/2 c. eggnog. Spread the mixture evenly over the top of the chilled cheesecake. Garnish with freshly grated nutmeg. Chill until served.


It is important to use a 10" springform pan with this recipe. In a smaller pan, the crust is too thick, the cheesecake doesn't get done and there is too much whipped cream topping.

0 comments on “Eggnog CheesecakeAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *