• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Also The Crumbs Please

  • Recipes
  • Cookbook
  • About
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • Contact
  • Subscribe
×

Home » Dessert Recipes

Eggnog Cheesecake with Gingerbread Crust

Last updated on November 3, 2021Originally published December 11, 201825 CommentsSabine

Jump to Recipe

This Eggnog Cheesecake with Gingerbread Crust combines a gingerbread men cookie crust and a super creamy eggnog filling. This is THE Christmas Cheesecake.

Baked Eggnog Cheesecake with Gingerbread Crust

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.

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.

Unbaked gingerbread crust

Instructions

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.

Unbaked eggnog cheesecake

How to avoid cracks

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.

A slice of Baked Eggnog Cheesecake with Gingerbread Crust on plates

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

A slice of Baked Eggnog Cheesecake with Gingerbread Crust with a bite

If you love cheesecakes, I have great news for you! I've compiled a list with 43 cheesecakes for you.

Half eaten cheesecake slice on a plate with whipped topping

Eggnog Cheesecake with Gingerbread Crust

5 from 4 votes
Author Sabine Venier
Calories: 310kcal
Servings: 16 servings
Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
Print Pin Rate
This Eggnog Cheesecake with Gingerbread Crust combines a gingerbread men cookie crust and a super creamy eggnog filling. This is THE Christmas Cheesecake.

Ingredients
  

Gingerbread Crust

  • 2+¼ cups gingerbread men cookie crumbs or gingersnap crumbs (225g)
  • 5 tablespoon butter, melted and cooled (70g)
  • ¼ 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 tablespoon all-purpose flour (22g)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • 2 tablespoon dark rum (30ml)
  • 4 large eggs
  • 1 cup eggnog (240ml)

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 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. 

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 310kcal
Course Dessert
Cuisine American
Keyword Eggnog Cheesecake with Gingerbread Crust, Gingerbread Eggnog Cheesecake
Did you make this recipe?Leave a feedback and rate this recipe!
« The softest and best Linzer Cookies
Banana Cupcakes with Cream Cheese Frosting »

About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Bri

    December 18, 2021 at 7:20 pm

    5 stars
    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.

    Reply
« Older Comments

Leave a Reply Cancel reply

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

Recipe Rating




Primary Sidebar

Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

More about me →


As seen on

Collage of press logos

Currently trending

  • Tiramisu Cake Recipe
  • The Best Burger Sauce: 6 Ingredient Recipe
  • Oatmeal Raisin Chocolate Chip Cookies
  • Black Forest Cake (Traditional German Recipe)

Sabine's Pick

  • Fried Calamari (Fresh Whole Squid)
  • Homemade Alfredo Sauce Recipe
  • The Best Cheeseburger Recipe
  • How to Cook Air Fryer Hamburgers (Fresh and Frozen)
  • Sacher Torte Recipe
  • Lemon Blueberry Cake
  • Authentic Italian Tiramisu Recipe
  • Easy Blueberry Bread Recipe

News & Updates

  • San Marzano Pizza Sauce (sugar free)
  • Chocolate Easter Eggs Cake
  • Chunky Guacamole (Quick & Easy Recipe)
  • Ground Beef Burritos with Guacamole
  • Banana Walnut Muffins with Streusel Topping
  • Bananas Foster Cake (upside down)

Footer


As seen on

collage of logos from brands which featured also the crumbs please

  • Accessibility Statement
  • Privacy Policy
  • Contact

Copyright © 2022 Also The Crumbs Please

 

Loading Comments...