Eggnog Cheesecake with Gingerbread Crust
If you love eggnog season as much as I do, this Eggnog Cheesecake with a Gingerbread Crust is about to become your new go-to holiday dessert! It’s creamy, lightly spiced, and baked on a buttery gingerbread cookie base that brings all the cozy holiday flavors together without being overpowering. I finish it with a simple homemade eggnog whipped cream that adds the perfect touch of sweetness and makes every slice feel extra special. It’s an easy, festive cheesecake that fits right into any holiday gathering—whether you’re hosting, bringing a dish, or just craving something seasonal!
Eggnog Cheesecake with Gingerbread Crust
A creamy eggnog cheesecake baked on a buttery gingerbread cookie crust and topped with homemade eggnog whipped cream—a simple, festive dessert that brings all the cozy holiday flavors together!
Ingredients
For the Eggnog Cheesecake:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- ¼ tsp nutmeg
- ½ tsp cinnamon
- ¾ cup Hood Golden Eggnog
For the Gingerbread Crust:
- 2 cups crushed gingerbread cookies
- 7 tbsp melted butter
For the Eggnog Whipped Cream:
- 1 cup Hood Heavy Cream
- ¼ cup Hood Golden Eggnog
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 2 tbsp powdered sugar
Instructions
Prepare the Gingerbread Crust:
- In a large mixing bowl, combine 2 cups crushed gingerbread cookies and 7 tbsp melted butter. Press mixture into a 9” spring form pan. Bake at 350F for 10 minutes. Set aside to let cool.
Prepare the Cheesecake Filling:
- In a large mixing bowl, add 24 oz softened cream cheese and beat until smooth. Gradually add 1 cup granulated sugar, ¼ teaspoon nutmeg, and ½ teaspoon cinnamon, mixing until fully combined.
- Slowly whisk in ¾ cup Hood Golden Eggnog until the mixture is smooth. Add 3 eggs and 2 egg yolks, one at a time, mixing on low speed after each addition until just incorporated. Avoid over-mixing to prevent cracks.
- Pour the cheesecake batter into your prepared gingerbread crust. Bake at 325°F for 55–60 minutes, or until the top is set and the center still has a slight wobble when gently shaken.
- Remove from the oven and allow the cheesecake to cool completely. Then chill in the refrigerator for at least 6 hours, or overnight for best results. Release the cheesecake from the springform pan. Top with sugared cranberries and fresh rosemary leaves before serving, if desired.
For the Eggnog Whipped Cream:
- In a large chilled mixing bowl, add 1 cup Hood Heavy Cream, ¼ cup Hood Golden Eggnog, ¼ teaspoon nutmeg, ¼ teaspoon cinnamon, and 2 tablespoons powdered sugar. Using a hand mixer or a stand mixer with the whisk attachment, beat on medium–high speed until medium peaks form. The whipped cream should be fluffy, soft, and able to hold its shape.
- Add a generous spoonful on top of each slice of eggnog cheesecake right before serving.
- For the best texture, use the whipped cream immediately after whipping. If you need to prepare it ahead, it can be stored in an airtight container in the refrigerator for up to 24 hours. Before serving, give it a quick whisk by hand to bring back its fluffy texture.
