Delicious Philadelphia Eggnog Cheesecake Gingersnap Recipe
A rich and creamy Philadelphia Eggnog Cheesecake nestled on a spicy gingersnap crust, perfect for holiday celebrations.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 9 oz Gingersnap cookies
- 4.5 oz Butter (nearly 9 tablespoons)
- 24 oz Philadelphia cream cheese
- 1½ cup Sour Cream
- 7 tbsp Sugar
- ½ cup Eggnog
- 1 tbsp Cornstarch
- 3 Eggs
- ⅓ cup Eggnog
- ½ cup Whipping cream
- 2 tbsp Powdered sugar
Instructions
- Preheat your oven to 325°F (162°C).
- Crush the gingersnap cookies into fine crumbs and mix them with melted butter. Press this mixture firmly into a 9-inch springform pan and set aside.
- In a large bowl, beat the cream cheese until smooth. Add sour cream and sugar, blending until creamy.
- Add half a cup of eggnog and cornstarch to the cream cheese mixture, mixing well.
- Beat in eggs one at a time until just combined to avoid overmixing.
- Pour the filling over the crust and bake for 60-70 minutes or until the edges are set.
- Let the cheesecake cool before refrigerating for at least 4 hours, preferably overnight.
- Beat the whipping cream with powdered sugar until soft peaks form and spread over the cooled cheesecake.
Notes
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg