Description
Indulge in the rich, creamy delight of Philadelphia Eggnog Cheesecake with Gingersnap Crust, a perfect dessert for the holiday season. This luscious cheesecake combines the festive flavors of eggnog with a crunchy gingersnap crust, making it a showstopper at any gathering. Its smooth texture paired with the spicy sweetness of gingersnap cookies creates an unforgettable dessert experience. Easy to prepare and impressive to serve, this cheesecake is sure to leave your guests asking for more. Whether for Christmas dinner or a cozy evening treat, this cake embodies holiday cheer in every slice.
Ingredients
Scale
- 9 oz gingersnap cookies
- 4.5 oz butter
- 24 oz Philadelphia cream cheese
- 1½ cup sour cream
- 7 tbsp sugar
- ½ cup eggnog
- â…“ cup eggnog
- 1 tbsp cornstarch
- 3 eggs
- ½ cup whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 325°F (160°C).
- For the crust: Crush gingersnap cookies, melt butter, combine, and press into the bottom of a springform pan.
- For the filling: Beat cream cheese and sugar until smooth; add sour cream, eggnog, cornstarch, and eggs one at a time until blended.
- Pour filling over crust and bake for about 45 minutes, until edges are set but center is slightly jiggly.
- Cool in the oven for an hour; then chill in the fridge for at least four hours or overnight.
- Whip cream with powdered sugar and top cheesecake before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 360
- Sugar: 23g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg