Are you looking for something to spice up your holiday dessert table? Look no further than this eggnog cheesecake with a gingerbread crust – a festive delight that will have your taste buds singing with joy!
Ingredients
- 1 1/2 cups of gingerbread crumbs
- 1/4 cup of brown sugar
- 1/3 cup of melted butter
- 3 packages (24 ounces) of cream cheese, softened
- 1 cup of granulated sugar
- 1 cup of eggnog
- 1/4 cup of all-purpose flour
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground nutmeg
- 3 eggs, lightly beaten
Instructions
- Preheat your oven to 325°F.
- Combine the gingerbread crumbs, brown sugar, and melted butter in a bowl. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan. Set aside.
- In a large bowl, beat the cream cheese, granulated sugar, and eggnog until smooth.
- Add the flour, vanilla extract, and nutmeg. Mix well.
- Add the eggs and beat until combined.
- Pour the mixture over the gingerbread crust.
- Bake for 55-60 minutes or until the center is almost set.
- Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake.
- Cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
- Serve and enjoy!
Nutritional Information
Calories: 480 | Total Fat: 32g | Saturated Fat: 18g | Cholesterol: 160mg | Sodium: 370mg | Total Carbohydrates: 42g | Dietary Fiber: 0g | Sugars: 35g | Protein: 7g
Cooking Time
Cooking time for this eggnog cheesecake with gingerbread crust is approximately 55-60 minutes, with an additional 4 hours of chilling time in the refrigerator.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Oven
- Refrigerator
Serving Suggestions
This eggnog cheesecake with gingerbread crust pairs perfectly with a dollop of whipped cream and a dusting of nutmeg. Serve it as a show-stopping dessert at your holiday gatherings or enjoy a slice with a cup of hot cocoa on a cozy winter evening.
Variations
If you’re feeling adventurous, try adding a tablespoon of rum or brandy to the cheesecake mixture for an extra kick of flavor. You could also swap out the gingerbread crust for a traditional graham cracker crust or get creative with a cookie crust made from your favorite holiday cookie.
Substitutions
If you don’t have eggnog on hand, you can use heavy cream or whole milk instead. You could also substitute the nutmeg for cinnamon or pumpkin pie spice for a different flavor profile.
Storage
Store leftover eggnog cheesecake with gingerbread crust in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure your cream cheese is softened before mixing it with the other ingredients to prevent lumps in your cheesecake.
- Don’t overmix your cheesecake batter – this can cause cracking on the surface of your cheesecake.
- Allow your cheesecake to cool to room temperature before chilling it in the refrigerator to prevent condensation from forming on the surface.
Notes
This eggnog cheesecake with gingerbread crust is a rich and decadent dessert that is sure to impress your guests. It’s perfect for the holiday season or any time you’re craving a creamy and delicious cheesecake.
Frequently Asked Questions
Yes, you can use store-bought gingerbread cookies and crush them in a food processor to make the crumbs for your crust.
Can I freeze this cheesecake?
Yes, you can freeze this eggnog cheesecake with gingerbread crust. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving.
Can I use low-fat cream cheese in this recipe?
We recommend using full-fat cream cheese for the best texture and flavor in this eggnog cheesecake with gingerbread crust.
Personal Thoughts
This eggnog cheesecake with gingerbread crust is a showstopper of a dessert! The creamy and rich cheesecake filling is perfectly complemented by the spicy and crunchy gingerbread crust. It’s a festive dessert that is sure to impress your guests and satisfy your sweet tooth. Give it a try – you won’t regret it!