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?
Jump to:
- Video Tutorial
- Why You’ll Fall in Love With This Cheesecake
- Can I Make it Non-Alcoholic?
- How to Make Eggnog Cheesecake With Gingerbread Crust
- Make Ahead and Freezing Instructions
- How to Avoid Cracks
- More Expert Tips for Success
- Eggnog Cheesecake With Gingerbread Crust FAQs
- More Cheesecake Recipes to Try
- Recipe
Video Tutorial
Why You’ll Fall in Love With This Cheesecake
- It’s holiday-themed. If you’re looking for a themed dessert for Christmas or Thanksgiving that’s easy to do yet still embodies the spirit of the season, then this Eggnog Cheesecake with Gingerbread Crust is the perfect choice!
- It’s delicious. Prepare yourself for the rich explosion of flavors with every bite of this cheesecake. The delightful combination of its creamy and crunchy textures is a wonderful addition too.
- It’s for everyone. As I have told you, this cheesecake is an absolute crowd-pleaser. It’s never ignored in parties, and in fact, the first dessert to always run out! It won’t disappoint, I promise.
Can I Make it Non-Alcoholic?
Yes, absolutely. Simply use alcohol-free eggnog and 2 teaspoons of rum extract for the filling.
How to Make Eggnog Cheesecake With Gingerbread Crust
Learn how to make Eggnog Cheesecake with Gingerbread Crust with these simple instructions!
Prepare Your Baking Implements
Preheat oven to 350°F (or 175°C). Line the bottom and the sides of a 9-inch (or 23 cm) springform pan with parchment paper by cutting out a circle for the bottom and strips for the sides. Set aside.
Prepare the Gingerbread Crust
1. Combine the ingredients.
In a large bowl stir together cookie crumbs and melted butter until combined. Add sugar and salt and stir until evenly moistened.
2. Press the crust into the pan.
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.
Prepare the Eggnog Cheesecake Filling
1. Combine the ingredients.
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, add eggnog, and mix until smooth and combined.
Quick Tip: Don't overmix at any step. Too much air in the filling can cause cracks while baking.
2. Bake your cheesecake.
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.
Quick Tip: Don't overbake because this is a common reason for cracked cheesecake.
3. 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.
Let Your Eggnog Cheesecake Set
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 for at least 3 hours or better yet, overnight.
Decorate Your Eggnog Cheesecake
Top your Eggnog Cheesecake with whipped cream and decorate with gingerbread men cookies before serving, if desired. Enjoy!
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.
How to Avoid Cracks
- Don’t overmix. 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.
- Don’t overbake. Bake the cheesecake until the top is just set with puffed, lightly browned edges.
- Don’t rush the cooling process. Your cheesecake 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.
More Expert Tips for Success
- You can cover it entirely. 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.
- There’s an easy way to make gingerbread crumbs. 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.
- You can use different types of cream cheese. 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.
- Use parchment paper. 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.
Eggnog Cheesecake With Gingerbread Crust FAQs
Yes, but you will need to adjust the recipe accordingly. For instance, the recipe would need to be doubled if you’re planning to bake it in a 13 x 9-inch pan. Otherwise, your cake would end up very flat.
That said, I really recommend using a 9-inch pan instead.
You can use whipping cream instead or search for a non-alcoholic cheesecake recipe on my blog if preferred.
You can make them. I used leftover homemade gingerbread cookies for this recipe.
I topped my cheesecake with meringue and piped it on top of the cake to create that look.
Sure! I used the one from my lemon meringue tart recipe.
Yes, absolutely! You can use graham crackers instead and please freeze it the same way.
Yes, cheesecakes freeze very well. Let the cheesecake cool as described and then chill it for about 3 hours. Then, wrap the cheesecake with the pan in plastic foil twice. Then wrap in aluminum foil twice. Take care that it is completely sealed.
You can freeze it for 1 month. Thaw in the fridge overnight. Therefore, remove the foil and place the cheesecake with the pan in an airtight container. Eat within 2 days.
No, I haven’t tried baking this recipe using muffin tins. I think the measurements in the recipe are too much even for 12 x 12 muffin pans.
More Cheesecake Recipes to Try
I hope you enjoyed making this Eggnog Cheesecake with Gingerbread Crust recipe. Please don’t forget to check out my other cheesecake recipes as well!
- Chocolate Cheesecake
- Coconut Cheesecake
- Lemon Cheesecake
- Oreo Cheesecake
- Mini Cheesecakes
- Cheesecake Bars
Recipe
Eggnog Cheesecake with Gingerbread Crust
Ingredients
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
Eggnog Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated white sugar
- 3 tablespoon all-purpose flour
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 2 teaspoon vanilla extract
- 2 tablespoon dark rum
- 4 large eggs
- 1 cup eggnog
Instructions
- 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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Bri
This was fantastic. I followed the recipe to a t except I didn’t have bourbon and used 2 tsp of pumpkin pie spice instead cause I didn’t realize I didn’t have nutmeg. I also did t add anything to replace the bourbon. It came out awesome anyways. I also figured out before the eggs and eggnog step that the filling tasted just like Cinnabon frosting😊yay. Great recipe. Def making again and Ck out her other stuff. This o es a winner guys.