This Eggnog Gingerbread Cheesecake is one of my favorite holiday desserts. It's easy to make and prepare ahead of time, and a huge crowd pleaser. The cheesecake filling contains dark rum and eggnog for maximum flavor! For the crust, I use leftover gingerbread men. My family requests this "Christmas Cheesecake" as they call it every year. By the way, have you already tried my Linzer cookies?
Step-by-step photo tutorial
Combine gingerbread crumbs, melted butter, sugar, and salt and stir until evenly moistened. Place in a parchment-lined 9-inch springform pan and use the back of a flat-bottomed cup to press the crumbs into the bottom of the pan and halfway up the sides.
Beat cream cheese, sugar, and flour just until there are no lumps. Add nutmeg, cinnamon, vanilla and rum and stir. Add eggs one at a time, mixing just until combined. Scrape down bowl and add eggnog and mix until smooth and combined. Don't overmix at any step. Pour the filling onto the crust and bake.
Can I make it non-alcoholic?
Yes absolutely. Simply use alcohol-free eggnog and 2 teaspoon of rum extract for the filling.
Expert tips for success
- If you cover the bottom and the sides of the springform pan entirely, you don’t need to worry about how to remove the baked cheesecake from the springform pan. After baking and chilling, just open the pan and remove the paper from the cheesecake.
- The fastest way to get gingerbread cookie crumbs is to place them in a food processor and pulse a few seconds until finely ground into crumbs. You can also use gingersnaps for the crust.
- The recipe works with either brick-style cream cheese (US) as well as spreadable cream cheese (UK). Brick-style cream cheese should be at room temperature and spreadable cream cheese can be cold.
- You don't need to wrap aluminum foil around the pan to catch the liquid that is leaking during the baking process. I always place a piece of parchment paper under the pan to prevent liquid from dripping onto the bottom of the oven.
How to avoid cracks
- Do not over mix the filling at any time. Overmixing will add too much air into the filling and make it more likely to crack.
- Bake the cheesecake until the top is just set with puffed, lightly browned edges.
- It needs to cool down slowly. Rapid temperature changes cause cracks. That's why it's in the oven for another hour with the oven door open. After an hour at room temperature, allow to cool completely and then place in the fridge overnight.
How to tell when it's done
To tell when your eggnog gingerbread cheesecake is done, gently shake the pan. The edges should be very lightly browned and set with a slight wobble in the center of the cheesecake. The wobbly center should be about 3-4 inches in diameter and very light and shiny. Do not check with a toothpick as this is not significant. Don’t worry that your cheesecake is still wobbly. It is not underbaked and the cheesecake will set as it cools.
Make ahead and freezing instructions
- Freeze the whole cheesecake: After chilling, remove the ring from the springform pan and wrap the cheesecake with the bottom of the pan in plastic wrap twice. Then wrap in aluminum foil twice. Take care that it is completely sealed and no air is enclosed or can come in. Freeze for up to 1 month. To thaw, unwrap and place the cheesecake in an airtight container in the fridge overnight.
- Freeze single slices: After chilling cut into slices and wrap individually in plastic wrap. Place in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap and let sit on the counter for 1 hour.
More cheesecake recipes to try
If you love cheesecakes, you will the following recipes as well!
- Chocolate Cheesecake
- Coconut Cheesecake
- Lemon Cheesecake
- Oreo Cheesecake
- Mini Cheesecakes
- Cheesecake Bars
Eggnog Cheesecake with Gingerbread Crust
- 2 ¼ cups gingerbread men cookie crumbs or gingersnap crumbs
- 5 tablespoon unsalted butter, melted and cooled
- ¼ cup granulated white sugar
- pinch of salt
- 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 a 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.
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