Eggnog Cheesecake


1 tablespoon unsalted butter, melted, for preparing pan

Gingersnap Crust:

  • 12 ounces purchased gingersnap cookies (about 48 cookies), finely ground to make about 2½ cups
  • ¼ cup granulated sugar
  • ¼ cup (1/2 stick) unsalted butter, melted

Eggnog Filling:

  • 2 cups confectioners’ (powdered) sugar
  • 2 tablespoons all-purpose flour
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1½ cups commercial eggnog
  • 4 large eggs, room temperature

Eggnog Topping:

  • 1 cup whipping (heavy) cream
  • ¼ cup confectioners’ (powdered) sugar
  • ¼ cup commercial eggnog


  • Ground nutmeg or freshly grated nutmeg
  • White Chocolate Snowflakes:
  • About 6 ounces white chocolate for snowflakes
  • White edible glitter


Preheat oven to 325 degrees F. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.

Gingersnap Crust

In a small mixing bowl, combine gingersnap crumbs, sugar, and melted butter. Mix well and press firmly onto bottom of prepared pan and about ½ inch up the sides. Set aside while you make the filling.

Eggnog Filling:

In a medium mixing bowl, combine confectioners’ sugar and flour. Whisk together to mix. Set aside.

In a large bowl, add the cream cheese; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Add the powdered sugar mixture; continue beating on medium low speed until thoroughly combined, 1 to 2 minutes. Add the eggnog; continue beating on medium low speed until thoroughly combined, about 1 minute.

Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture.

Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.