This Eggnog Cheesecake with Gingerbread Crust combines a gingerbread men cookie crust and a super creamy eggnog filling. This is THE Christmas Cheesecake.
Ho Ho Ho. Because you all were super nice this year, you deserve a special treat. This Gingerbread Eggnog Cheesecake is a gift for everyone who loves cheesecake, eggnog, and gingerbread.
Today, we head into the last week of Christmas baking. This is recipe No. 7 out of 8. We had Chocolate Gingerbread Men Cookies, Peppermint Brownie Truffles, Chocolate Pistachio Biscotti, Gingerbread Eggnog Recipe, Cranberry Orange Cake with White Chocolate Frosting, and Linzer Cookies.
Wow. This was a delicious advent so far. Santa will be super happy with such treats and will reward you with a lot of presents.
I don’t know about you, but I think Christmas deserves its own cheesecake and this Eggnog Cheesecake with Gingerbread Crust is the perfect Christmas cheesecake. Although Christmas time is cookie time, I love the idea of eating cakes and cheesecakes as well in this time.
And because gingerbread men cookies and eggnog are two of the best things in advent, I had to bring these two together in one delightful dessert.
How to make Gingerbread Eggnog Cheesecake?
The gingerbread cookie crust is simple to make. Just 4 ingredients. Gingerbread men cookie crumbs, melted butter, sugar, and salt. Alternatively, you can use gingersnap cookies. Combine gingerbread cookie crumbs and butter in a large bowl. Then add sugar and salt and stir until evenly moistened.
Transfer to a parchment paper layered 9“ springform pan. Press crumbs with the back of a flat-bottomed cup into the bottom of the pan and halfway up the sides. The easiest way to line a springform pan with parchment paper is to cut out a circle for the bottom and strips for the sides.
The filling has an intense taste of eggnog thanks to 1 cup of eggnog, vanilla, nutmeg, and rum. It is like you EAT eggnog. Literally.
My cheesecake always cracks
If this is you, make sure that you don’t overmix the filling at any step. Overmixing is one of the main reasons for cracking cheesecakes because of too much air pockets in the filling which develop while mixing too much. If you always face problems with cracking cheesecakes then consider baking it in a bain marie, also called water bath.
I almost never bake my cheesecakes in water baths because I don't have problems with cracking cheesecakes and I love the browned and crinkly edges of baked cheesecakes which are not baked in a water bath.
Make sure that you don’t open the oven door for the first 45 minutes of baking time because quick temperature changes can cause cracks as well. Also overbaking is a common, if not the most common reason for cracking cheesecakes.
The cheesecake is done when it is set to touch with a wobble in the center. Be aware of that if your cheesecake cracks then there was a problem with the procedure when you followed the recipe correctly.
To sum it up: overmixing, overbaking, and fast temperature changes are the major reasons for cracking cheesecakes. The more cheesecakes you bake, the fewer cracks you will have.
But is it actually a problem if a cheesecake cracks?
The short answer: No. In my opinion.
The cheesecake is not ruined, you don’t need to throw it away, it is not bad, it is the same in taste and texture, and you can still eat it.
And if the crack bugs you because of the look? Cover it with whipped cream or ganache. Nobody will know that there is a crack. So don’t panic because of a crack, the world is still good. And delicious.
This Gingerbread Eggnog Cheesecake is
- a dreamy combination of gingerbread men cookie crumbs and an eggnog cheesecake
- easy to make - you need two bowls
- prepared in 15 minutes
- the perfect Christmas cheesecake
- so creamy
- out of this world delicious
If you make this Gingerbread Eggnog Cheesecake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Eggnog Cheesecake with Gingerbread Crust
- 2+1/4 cups gingerbread men cookie crumbs or gingersnap crumbs (225g)
- 5 tbsp butter, melted and cooled (70g)
- 1/4 cup granulated white sugar (50g)
- pinch of salt
Eggnog Cheesecake Filling
- 3 cups/packages cream cheese, room temperature (24oz / 680g)
- 1 cup granulated white sugar (200g)
- 3 tbsp all-purpose flour (22g)
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 2 tbsp dark rum (30ml)
- 4 large eggs
- 1 cup eggnog (240ml)
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper by cutting out a circle for the bottom and strips for the sides. Set aside.
- Gingerbread Crust: In a large bowl stir together cookie crumbs and melted butter until combined. Add sugar and salt and stir until evenly moistened. Transfer to the prepared pan and press crust into the bottom and halfway up the sides with the back of a flat-bottomed cup. Freeze until filling is done.
- Eggnog Cheesecake Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour just until combined no lumps remain. Add nutmeg, cinnamon, vanilla*, and rum and stir to combine. Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add eggnog and mix until smooth and combined. Don't overmix at any step. Too much air in the filling can cause cracks while baking. Pour filling into the crust. Spread evenly. Place a piece of parchment paper under the springform pan and bake for 50-60 minutes until the edges look puffed and browned. The center should be very bright and almost set with a 2-3 inches wobbly spot in the center. Don't overbake because this is a common reason for cracked cheesecake.
- Turn off the oven, crack open the door (pinch a wooden spoon), and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight. Top with whipped cream and decorate with Gingerbread Men Cookies before serving, if desired. Store leftovers in an airtight container in the fridge up to 3 days.