The Best Eggnog Cheesecake with Gingersnap Crust
This Eggnog Cheesecake with Gingersnap Crust is so creamy and delicious! The cheesecake filling is silky smooth and has a subtle eggnog flavor on top of a Gingersnap crust that has a little spice for the holiday season. This is the perfect Christmas Cheesecake for Christmas dessert or holiday parties!
Originally published November 2016, updated November 2024
Eggnog Cheesecake with Gingersnap Crust
A couple of weeks ago, when challenged with the idea of using eggnog in a wintery dessert perfect for this time of year. I just knew I wanted to make a cheesecake. But I have confession about this dessert…
You see, cheesecake is one of my most favorite desserts. But eggnog? Not so much. I’ve always loved the smell of eggnog – the cinnamon and nutmeg… it’s rich creaminess appeals to me. And I’ve tasted it a couple of times where it was pretty good, but generally, I wouldn’t sit around and just drink a cup of eggnog.
I usually feel like it’s too strong – the flavors overwhelming and I just don’t care for it. But I knew if I could find the right combo in a recipe … bringing out the best flavors of eggnog in a rich, creamy cheesecake… it would be perfect!
Best Eggnog Cheesecake Recipe
The minute I tasted this amazing Eggnog Cheesecake with Gingersnap Crust, I messaged my friend Susan and told her it was THEBOMB! I’m not even kidding. This is the BEST Eggnog Cheesecake Recipe!
Because I’m not usually a fan of eggnog, I would never have dreamed I’d love an eggnog dessert so much. At the risk of being cheesy and using an over-used word… this cheesecake is ahhh-mazing!
Even my husband who is not a big sweets eater made me promise to save him a piece for when he got home from work the next day. As if I’d eat a whole cheesecake. In a day. I mean, I wouldn’t. I didn’t. Promise 😉 Maybe…\
As far as cheesecakes go (I’ve baked a few in my life), this one is a little more low-maintenance than most. It does take a bit of time to put it together and it still has to chill for a long time (could someone please invent a cheesecake that’s chilled & ready to eat the same day?? Pretty please??), but this decadent dessert is worth it!
More Eggnog Recipes
I have 10+ Delicious Eggnog Desserts here but I’ll direct link to a few of my favorites:
- Mini No-Bake Eggnog Cheesecakes with Gingersnap Crust – these mini cheesecakes are perfect for a party where you don’t want to have to cut and serve cheesecake!
- Gingerbread Sandwich Cookies with Eggnog Frosting
- Instant Pot Eggnog Cheesecake with Gingersnap Crust
- Glazed Eggnog Cookies with Splenda Naturals
- Homemade Eggnog Creamer
- Eggnog Cheesecake Bars
Why You’ll Love Creamy Eggnog Cheesecake
- No hot water bath is necessary (although it wouldn’t hurt if you wanted to use one to prevent any cracking).
- No covering or uncovering while cooking.
- No fancy topping to mix up and add after baking. Unless you want to add fresh whipped cream – which is totally fancy, but does not require any mixing.
- This recipe is perfect for Christmas day, a holiday party, an office party, or any other celebration during the Christmas season.
Now let’s get to the recipe!
Tools Needed
- Food processor or blender (I used my Blendtec)
- Small Bowl
- Large Mixing Bowl
- 10-inch Springform Pan
- Parchment Paper
- Measuring Cups and Spoons
- Handheld Mixer or Stand Mixer
- Cooling rack
Don’t have an Instant Pot? I have a post here for How to Convert an Instant Pot Cheesecake Recipe to an Oven-Baked Version!
Ingredients
You’ll find everything you need at Walmart or your local grocery store.
Gingersnap crust:
- Gingersnap cookies, crushed to a fine crumb
- Sugar
- Ground Cinnamon
- Ground Nutmeg
- Butter, softened or melted
Eggnog Cheesecake filling:
- Cream cheese, softened to room temperature
- Large eggs, at room temp
- Eggnog – I used store-bought eggnog but you could also used homemade eggnog
- Sugar
- All-purpose flour
- Rum extract and/or Vanilla Extract
- Cinnamon (to taste)
Cheesecake toppings:
- 1 can of ready-to-eat whipped cream (ie. Reddi-wip) or make your own homemade whipped cream with heavy cream. Whip until stiff peaks form and add powdered sugar – see my full recipe for homemade whipped cream here).
- A little bit of cinnamon, as desired
Find the complete recipe with ingredients measurements in the recipe card below.
Shop Eggnog Cheesecake Ingredients:
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Substitutions
Crust – If you don’t want to use gingersnaps, you could use a traditional graham cracker crust, a vanilla wafer crust, or a Golden OREO crust. Just substitute an equal amount of whichever crumbs you want for the gingersnaps.
Rum Extract – You can skip the rum extract and use real rum for an Eggnog Cheesecake with Rum
Whipped Topping – I used Reddi-Wip because of convenience but you could certainly use fresh whipped cream. Other toppings could be crushed gingersnaps or a drizzle of caramel sauce. YUM!!
How to Make Eggnog Cheesecake
This delicious cheesecake doesn’t require any special equipment or techniques.
Making the crust
- Start by preheating your oven temperature to 325°F and then making the spiced gingersnap crust.
- I used my blender to crush the gingersnaps into fine crumbs, then poured the cookie crumbs into a small bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
- Pour the crushed cookies into the bottom of the pan and up the sides at least an inch. Press until firm with your hands or the bottom of a glass. See my Pro Tips below!!
Pro Tip: Use a small glass with a straight side to press the crust into place for really packed crust with sharp corners!
Making the cheesecake filling
- Now it’s time to make the creamy filling! In a large bowl, beat the room temperature cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing on low speed after each addition and scraping down the sides as needed. Use the paddle attachment if you’re using a stand mixer or your Bosch mixer.
- Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, rum extract, and cinnamon. And yes… mix the eggnog filling again until smooth and creamy. (that’s the last time to mix, by the way… and I promise those pics are of different steps)
- Now pour that dreamy cheesecake batter into your prepared crust and you’re ready to bake cheesecake!
- Bake eggnog cheesecake for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a wire rack to come to room temp or cover it and move it directly to the frig. You’ll know you have cooked it long enough when the center of the cheesecake has a slight jiggle (it will completely set up when you let the cheesecake cool).
- After it’s cooled and chilled for 6-8 hours, you can finally enjoy the fruit of all of your labor!
- I slid mine onto a cake plate, then dusted the top of the chilled cheesecake with more cinnamon and added whipped cream around the edges. Then I ate a slice. With some extra whipped cream and you’re good to go!
Pro Tips
- Is it done? Oven temperatures vary so the cooking time might also vary. The center of the cheesecake should be slightly “jiggly” in the middle after one hour of baking and will set up as it cools. If it’s still really loose or liquidy, it will need to cook longer.
- Parchment Paper. Line the bottom (removable) circle with a piece of parchment paper cut to the exact circle size. I didn’t photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.
- Perfect crust. Use juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and “clean”.
- Water Bath. If you want to use a water bath, place the prepared cheesecake pan onto a large sheet of aluminum foil. Then wrap it up around the edges leaving a tall “wall” of standing up. Do this twice if you want to be extra careful to avoid a soggy crust. Place this pan inside a larger pan of water with approximately 1 inch of hot water.
- No blender? If you don’t have a blender or food processor to make the gingersnap cookie crust, you can make your gingersnap crumbs by placing the cookies in a large zip-top bag and use a rolling pin to crush them.
- Just Chill! For best results, do not skip the chilling time!
Storage Directions
Wrap any leftover cheesecake in plastic wrap or place in an airtight container and store in the fridge for up to 5 days.
Servings Suggestions
Serve this cheesecake with cinnamon, fresh whipped cream and coffee for the perfect dessert!
Impress your friends and family at office parties, holiday parties, Christmas dinner and more.
More Delicious Recipes
- Instant Pot Praline Cheesecake
- Instant Pot Cranberry Orange Cheesecake
- Instant Pot Pumpkin Pie Cheesecake
- The Perfect Little Debbie Christmas Tree Cheesecake
- Brown Sugar Buttercream
- No-Bake Mini Eggnog Cheesecakes
Eggnog Cheesecake with Gingersnap Crust
- Total Time: 10 hours 20 minutes
- Yield: 12 1x
Description
Ingredients
For the crust:
- 12 oz. ginger snaps, crushed to a fine crumb
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 6 Tbsp salted butter, softened or melted
For the filling:
- 4 (8 oz.) bricks cream cheese, softened to room temp.
- 4 large eggs, at room temp
- 1 1/2 cups eggnog
- 1 1/4 cups granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp rum extract
- 1/2 – 1 tsp cinnamon (to taste)
For the topping:
- 1 can of Original Reddi-wip®
- cinnamon, as desired
Instructions
- Start by preheating your oven to 325°F
- To make the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon, nutmeg, and melted butter. Mix it all up until the crust is all soaked with butter!
- Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
- I have two little tricks when making a cheesecake crust. First, I line the bottom (removable) circle with a piece of parchment cut to the exact circle size. I didn’t photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.
- Second, I use my favorite juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and “clean”.
- Now, in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
- Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, rum extract, and cinnamon. And yes… mix again until smooth and creamy. (that’s the last time to mix, by the way… and I promise those pics are of different steps)
- Now pour that dreamy mixture into your crust and you’re ready to bake it! Bake for 1 hour**, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
- After it’s cooled and chilled for 6-8 hours, you can finally enjoy the fruit of all of your labor! Serve with a generous topping of Reddi-Wip and a sprinkle of cinnamon.
Notes
**Oven temperatures vary so the cooking time might also vary. The center of the cheesecake should be slightly “jiggly” in the middle after one hour of baking and will set up as it cools. If it’s still really loose or liquidy, it will need to cook longer.
- Prep Time: 9 hours 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
Gingersnap crusts are the best this time of year! Your cheese cake looks amazing! I love ReddiWip when we need something quick. Pinning!
Thank you sweet friend!! And yes… all the Gingersnaps!
Jury is still out, it is baking in the oven. I find that 1 1/2 c of eggnog is double what other eggnog cheese cakes called for. All others I have found called for 4 blocks of cream cheese, 4 eggs etc. but only 3/4 c of eggnog. The batter is really runny compared to other cheesecakes I have made. I hope it bakes okay and sets.
Kathy, what ended up happening? Was the 1 1/2 cups of eggnog okay? I am making this for Thanksgiving and would love to know!
1 1/2 cups is accurate 🙂
I’ve tried everythin g I know to do and I can’t get your recipe for the eggnog cheesecake with gingersnap crust to come up. can you help?
I’m not sure what the problem is but I’ll email it to you now. Sorry about that!
Have you ever tried it gluten free using corn starch instead of flour? I have gluten free ginger snaps. I am trying it for Thanksgiving.
I haven’t but I don’t think changing out the cookies would hurt anything!
I am having the same trouble — can’t get the eggnogg cheesecake recipe to come up here on your page. Just brings me to all of these comments when I click on the pic of it. I am trying to make it tonight for tomorrow!
I would also please like this recipe emailed to me.
Can you make thin in a pan instead of springform? For potluck, easier to cut in pan
I’ve never tried this, sorry!
I can’t get the recipe to come up either. Please send it to me via email.
I can’t find it either!!!
Have you ever made this with almond milk or lact-aid egg nog?
I can’t either I follow exactly and mine is still runny in middle
I just made this and its way to liquidy! After I cooked it, it was is very jiggly, still very raw. I am putting it back in the oven for longer to cook I just fear thats not gonna help.
I baked this last week and after an hour of baking, it was extremely jiggly, so I baked it for an extra 20 minutes before cracking the oven and it turned out absolutely perfect! Had I not added the extra bake time, it would not have been completely done.
How do you know when it is fully baked? Thank you
I don’t know about this recipe exactly. But usually with others as it bakes, the edge will look dry and the center won’t look shiny wet but will still “move” when you give the pan a little shake.
I just baked this for NYE. It’s also a friend’s birthday and he requested it. Anyway, It was shiny and jiggly when I took it out but I checked it with a toothpick inserted in to the middle and it came out clean. Also the butter, I’m assuming, began to drip from the bottom of the pan ans the fumes were bad enough we had to open the window. It didn’t do this until the last 3 minutes of the cooking period though. Weird.
Hi, you call for a 10in spring form pan. I have a 9in pan. Would the 9 inch pan work and would I need to adjust the ingredients by maybe a little, or hopefully, the 9 inch will work if I have to cook it a little longer. What are your thoughts about the different pan sizes and any pointers you could give me regarding the change.
I imagine you’ll have too much crust and filling. I’d recommend baking a separate “single serve” cheesecake to use up any extra 🙂
Where do I get
make a cupcake or 2
How long will this keep in the refrigerator?
I’d say it’s best eaten in the first 3-4 days.
That looks amazing.
Thank you!
This recipe has become my go-to dessert! The compliments when I bring this out never stop and it’s gone in a blink. I find that it likes to get canyons on the top during baking but I just take an offset spatula dipped in very hot water and just kind of work from the inside of the crack to the outside where I smooth it all down. It works like a charm and I have a cheesecake that looks as heavenly as it tastes.
Thank you for this amazing recipe!
That’s so amazing to hear – thank you Taylor!
If you’re getting cracks, try reducing the bake time a few minutes and run your spatula around the outside of the pan a few minutes after turning the oven off. I have had cheesecakes look great when I turn the oven off, but develop cracks as they cool.
I’m thinking this will be my thanksgiving dessert contribution!!
That sounds like a fabulous idea to me!
Was wondering if you could make this into mini cheesecake for individual servings.
Yes, I think that would work just fine!
Im wondering this too… i love cheesecake but am the only one in my home that does so a full cheesecake like that is too much… what’s the recipe for a single serving of that cheesecake?
Rose, when do you remove the cake from the spring form pan? Do you do it after it comes out of the oven and before chilling, or do you chill it for 6 to 8 hours and then remove the pan? Thanks.
I prefer to chill in the pan, but if it’s cool enough and really firm, you can remove it from the pan before chilling.
King Arthur Flour makes a gluten free flour that is called measure for measure. You can substitute it for regular flour in any recipe you want to make gluten free. It works great! And there are some really good GF ginger snaps. I found a brand called Pamela’s simple bites that are the bomb!
I was thinking the same thing!!! My daughter has Celiac and I think she might love this!!
What is your favourite eggnog recipe? We tend to make it separate over here.
I’ve never actually made it – I just buy it from the store.
Can you use Eggnog with Rum already in it?
I am not 100% sure it would work the same, but I would think it would work just fine!
This looks amazing…but I’d like to make a gluten-free version – I don’t know if the gingersnaps themselves would be a problem, but could I switch out the all-purpose flour for a rice flour, perhaps? I’m not a baker at all – so this would be a totally new ‘experience’ for me. Would appreciate your input, pls and thanks.
I’ve never baked with rice flour so I’m really not sure. sorry!
I would suggest using gluten free graham cracker crumbs for the base unless you can find pre-made gf ginger snaps!
thx for the info…I’ll look for the products that have been suggested.
I’m a GF baker and use Bobs Red Mill brand 1 to 1 GF Baking Flour or Cup 4 Cup (though this does have dairy in it) and they work the same as regular flour in baking with the same ratios. There’s a comment above that mentions some GF gingersnaps or you can make them from scratch with a GF flour. I wouldn’t recommend all rice flour in baking, the consistency will be all wrong.
I made this GF and it worked well. Mi-Del makes an excellent gluten free gingersnap cookie I have used multiple times to make baked goods. If you can’t find the gingersnap version they also make a cinnamon cookie that works well and Pamela’s makes a GF graham cracker. If you can’t find any of those, any gf hard cookie including Biscotti cookies in vanilla or cinnamon flavor can be used.
Using rice flour alone as a substitute for the batter won’t work very well because it can get grainy (as Treicia said above). I used corn starch (same amount) with this and other cheesecakes and have never had a problem with taste or texture. Plus, if you don’t regularly cook gf, it’s easier and less expensive. Just make sure you have a brand that doesn’t share equipment.
The only downfall I had with this recipe was not increasing the bake time when I used an 8 inch pan instead of a 9 inch pan.
If you are making this for someone with Celiac Disease, the cookie crumbs must also be gluten free. Luckily, there are many GF options available in most supermarkets, as others have posted.
Hi Rose, What a beautiful cheesecake! I am looking forward to making it soon as my husband loves eggnog! Thanks for sharing & your photos were great! Blessings, Janet
Thank you – I hope you enjoy it!
Can I substitute graham crackers for ginger snaps?
Of course – but the gingersnaps really make it special!
Can the Rum extract be optional? The egg nog I would use is a Southern Comfort flavor. Can’t ait to try this for a party this weekend! Thanks for sharing.
Sure – you could skip it altogether or replace it with vanilla or another flavor of your choice!
I believe I just found my Thanksgiving dessert, thanks! I bake cheesecake (Sweet Potato being my favorite), but I’ve never used parchment paper. I’m trying to picture how you get the cake off of it?
Once it’s cold, I release the springform and take the ring off, then I take a spatula and slide it under the edge to loosen it and gently slide it onto a platter or plate. It’s really pretty easy once it’s firmed up.
I’m going to make this but I couldn’t print the recipe. Had to hand write it.
I’m sorry you had trouble – the print function is working for me. 🙁
I made this today after seeing the recipe link on Facebook. It is DELICIOUS. Now, the only thing I changed is that I made a chocolate ganache with semi-sweet morsels to pour over the top instead of using whipped cream, and I sprinkled a bit more of the ground gingersnaps over the ganache. The final cheesecake was rich and the slightly bittersweet of the chocolate kept it from being cloying. It is a really sophisticated taste. I’d make this for a dinner party any time!
So glad to hear it Nancy – I love the changes you made!
Not enough Redi-whip – LOL I have a similar recipe I’ve made for years and use rum in it. Mix rum and eggnog and then measure.
Love it!
How much rum?
Never used a springform pan, help !!
You can find videos for how to use them on Youtube!
This recipe looks AMAZING!! I just discovered the best egg nog ever – pumpkin spice – in the grocery store, and am wondering if this would work in your recipe? Additionally, if I cannot find rum extract, can run be used, and if so, how much??
Thanks,
Patti
Hi Patti – the pumpkin spice eggnog would probably be fantastic! I would use equal amounts of rum for rum extract!
How long do I bake it if I make 2 cheese cakes with this recipe?
Do you mean double the recipe or split the recipe in half for 2 smaller cheesecakes?
the crust of a cheesecake has always been the “weak link” to me, have you made the crust without adding the sugar? the cheesecake itself sounds awesome and I plan to make for turkey day but use heavy whipping cream to cover the top 🙂
thanks
Two questions.
1. Are you using store bought eggnog, or homemade eggnog? There is a huge difference, and I would think the homemade stuff would make this great recipe even better.
2. Why rum extract and not actual rum?
I used storebought eggnog but I’m sure the homemade would be amazing! I always have rum extract on hand but not always rum in the house. Also, rum extract has a concentrated rum flavor, so you get more rum flavor without more liquid.
This looks amazing – plan to try it. Might I suggest, why dampen such a prize with Reddi Whip? pipe some fresh Whipped cream !! beautiful cake.
I love to make homemade whipped cream, but I also love the convenience of Reddi-Wip and it is made with real cream and tastes amazing! Thank you!
This looks delicious but I have a question. After creating what looks to be a fantastic recipe that I am definitely going to try this holiday season, how can you recommend canned whipped cream instead of whipping your own? It seems like a travesty.
I love to make homemade whipped cream, but I also love the convenience of Reddi-Wip and it is made with real cream and tastes amazing! Thank you!
Can this be made ahead and frozen…?
I have no experience with that but I think freezing would ruin the texture of the cheesecake and make the crust soggy.
Hello – can this cheesecake be frozen? I’ve made it but the reason for making it no longer exists and I would like to preserve it for another time. It is still in its springform pan. Looks beautiful. Thank you.
Sorry – I just see a reply to someone else re frozen cheesecake.
How long can cheesecake be kept in the fridge?
I ate the last piece about 5 days after making it and it was good (I had kept it in an airtight container).
You know, I said in an earlier comment that I woudn’t recommend it, but this article says you can, so maybe so?! Do a little research and maybe give it a try! https://whatscookingamerica.net/Q-A/CheeseCake.htm
Recipe sounds delicious.
I found a Pumpkin pie recipe that uses Fireball whiskey (cinnamon flavored) in place of cinnamon spice. Tried it and it was delicious.
Could the whiskey be used in this eggnog cheesecake recipe – cutting down eggnog liquid and eliminating cinnamon spice? What proportions would you suggest?
Thanks for your help
I’m sorry – I really have no idea how a substitute like that would work!
This recipe has become a family (okay, my) favorite!! I have made it for the last 4 years for Thanksgiving, Holiday Parties and/or Christmas and it’s always been a big hit. I even used your recipe for gluten and dairy free options (just substituted dairy free Eggnog, Dairy Free Cream Cheese and Gluten free flour) which were all well received. So here’s my recent request and conundrum. I was asked to make mini and 4″ versions for a Holiday party. I’ve never backed down from a challenge so of course, I agreed. Help!!! I have no idea how long to bake them. Mini ones I’m doing in 2″ cheesecake pans. I’m using 4″ springform pans as well. I gave it a shot in individual mini pans, the cheesecake cooked, but the top never really browned up. I would love any suggestions, hints, advice or guidance you can offer. Thanks.
Hi Rose! Love this concept… will be making it for Thanksgiving! Do you have any thoughts or suggestions on making it in a muffin or mini-muffin tin for bite-size desserts? Or possibly in a 10×14″ pan to cut into squares? (My enormous family is having dinner/dessert in a rented party hall and portability is paramount!) Thank you!
I definitely think it can be made in a rectangle pan and cut into squares. Baking smaller mini-cakes is a little trickier… maybe look at some recipes that are similar to that and see if you can get an idea to convert it.
Rectangle/squares it is, then!! I love the idea of mini muffins… but I don’t have the luxury of time to experiment with baking times! When (not IF!) I get to do so, I’ll come back and update! Thanks again for the recipe… happy holidays!!!
Happy holidays to you as well! xx
I JUST took this out of the oven! It looks amazing!! My mom makes eggnog from scratch every year and it is INSANE! It’s super boozy so I think it will add to it vs. store bought. I used that, and I can’t wait to taste it:))) so far, all of your directions were on point and it looks PERFECT;)))
This cheesecake sounds like a perfect holiday dessert! Yum! Thanks for linking up with Merry Monday!
can you use a 9 by 13 rectangle pan, do you need to adjust cooking time and temp
I haven’t tried it, but I would start by baking at 325°F for about 40 minutes and check it.
Have you ever made this way ahead of time and froze it? If so, did it hold up well to freezing?
I haven’t done that but some readers say it would work (check the other comments).
The print out recipe does not list the cream cheese. I also wondered if I could use a frozen crust instead since I have an extra in my freezer right now.
The cream cheese is showing on my end 🙂 I’ve never used a frozen crust with a cheesecake so I can’t say for sure how that would work.
Do you pre-bake the crust before adding the filling?
I don’t.
Great recipe! Thank you, Rose. I did use a 9″ springform pan. I had to cook it about 20-25 minutes longer. And it did cap the pan, but didn’t spill over the edge. I am sure this is going to be a huge hit for Thanksgiving! 😀
So glad to hear it!
Rose,
Can’t wait to try it, however just put the eggnog cheesecake in the oven and had a thought. I am at an altitude of 5280 give or take do I need to adjust cooking time? Too late to adjust any ingredients. Thank you
I’m sorry – I know nothing about high-altitude baking. I wish I could help!
Thank you, I tried cooking an extra 20 min. Not sure if it’s done in the middle??
I made this last weekend to try before making it for Thanksgiving… Bravo! It was delicious and im positive it will be a hit tomorrow. Thank you for this awesome recipe I’ve already shared it with friends.
Awesome -thank you so much!! Happy Thanksgiving!
Can I just use a disposable pie pan with this recipe?
No, there would be way, way too much filling for a regular pie pan.
hi, I’m sorry but i made this exactly how the recipe said and it was not good at all, none of my family liked it.
So, would you call it “The Ultimate Cheesecake” ? It looks delicious and perfect for Christmas as well.
Can I freeze the cake?
I haven’t ever frozen a cheesecake but I googled it and it seems that it’s doable!
I made this for Thanksgiving dessert and it was wonderful! Big hit with the family. Will make this again.
So glad to hear it!! Happy Holidays!
Dear Rose…..our daughter just made this for Thanksgiving and it was just superb…thank you for posting this recipe!! It was perfect in every way …..
Thank you so much Dorothy!
This cheesecake was amazing! I made it for Thanksgiving and everyone LOVED it! My son ate 4 pieces and I had to stop him!
I’m thrilled to hear it!! Happy Holidays!
This cheesecake was delicious. I make cheesecake every year for Thanksgiving and wanted something a bit different and I can’t tell you how happy I was with this recipe.
My cheesecake cracked on top and I’ve not had this happen before. What can I do to prevent that from happening in the future?
Same thing happened to mine, it’s in the oven right now with the door fracked doing the hour before cool off and it has a HUGE crack in it.
I think it can’t hurt to place a dish of water in the oven with it.
So glad you enjoyed the recipe. To prevent cracking, you could cook it in a water bath. Just be sure to wrap your springform pan in aluminum foil so water won’t seep into your cheesecake!
when do you remove the sides of the pan?
I take it off after it chills.
I see granulated sugar and then just “sugar.” Are they both the same? Looking to make this for the first time for my family’s Christmas at our new house! Thanks!
Same thing 🙂
After I took my cheesecake out the oven it was wiggly. Does that mean it’s undercooked? Or will it set up?
If it’s just a little wiggly in the center, it’ll set up just fine. It should not be wiggly all over.
Can I make it 2 days before I serve it?
Yes, if it’s wrapped up tight and refrigerated, I think it would be fine!
Just a heads up to anyone making this…
I TOTALLY missed the part where it said 10″ springform pan, and put the entire thing in my 9″. It’s a complete disaster!!!!!! So make sure you have the right size pan, unless you want a cracked, overflowing cheesecake that’s completely brown and gross on the top
Oh no!!!!! I’m so sorry to hear that!
Made this cheesecake for Christmas and it turned out perfectly. I made it a couple of weeks early and froze it. It was delicious!!
This cheesecake was a hit at the family thanksgiving dinner! So yummy!
I just baked my second one for news Years party. Absolutely love the flavor, enhanced by the ginger snap crust.
By the way, this was the very first cheese cake I’ve ever made and I’m 63
That’s so amazing Florence – thank you so much for coming back and leaving a comment! Happy New Year!
Even though I don’t care for eggnog, I decided to make this for the Christmas season. It is amazingly delicious. However, I would like to share that I had a lot of problems getting it to be thoroughly cooked. Not sure if I did something wrong. I followed the instructions to a T. I did use 2 light cream cheeses and 2 regular. I was using a powerful new-to-me stand beater, and don’t know if beating the mixture too long did something, but when I removed the cheesecake from the oven after the 2nd hour, it was extremely jiggly. I was sorry I did not test it for doneness after the first hour. I ended up putting it back in a reheated oven for another 40 minutes plus another 40 minutes with the oven door cracked. It turned out looking exactly like yours, except it was noticeably looser, with moisture, close to the crust.
I’m open to hearing whatever you may like to suggest, but for now, I plan to cook it much longer next time. I know everyone’s oven can be a bit different (mine is gas), but this was significantly undercooked for me. Nevertheless, it tasted FABULOUS, and I do plan to make it again. Thanks for sharing this wonderful recipe.
By chance did you use a water bath when cooking your cheesecake? I know that will dramatically slow down the cooking time. Otherwise, I’m just not sure!
I had the same issue. No water bath used and the cheescake was drastically undercooked. Entirely raw. This cook time was way off.
I have another recipe for cheesecake and the 2nd hour the door is left closed. I was surprised to see this one state to crack the door. Maybe try leaving the door closed the 2nd hour.
Also make sure you don’t open the door during the second hour.
You need to use regular cream cheese. Light cream cheese is what makes it wiggly. Regular makes it creamier.
This cheesecake looks amazing! Nettie
Thank you!!
Is homemade eggnog ok to use? Thx!
I haven never had homemade, but if it’s comparable to store-bought, then it should work great! My biggest concern would be the thickness of the eggnog.
I made this last year for Thanksgiving and just made it again by special request! I add gingerbread characters to the top and some finely crushed gingersnaps dusted over just before serving.
Awww – this makes me happy, happy, happy!! I hope you have a wonderful Thanksgiving!! xx
In the description for this cheesecake (which I am about to start preparing), it says there is a hint of nutmeg but Nutmeg is not listed in the ingredients. Do you use any nutmeg?
Thanks! And, wish me luck…
Eggnog has nutmeg in it 🙂 Good luck!!
I notice in the recipe that you did not bake your crust separately. Most cheesecakes I have made have called for baking the crust (usually graham cracker) for 6-10 min. Without baking it, does it make for a softer crust?
Thanks!
Hmmm… I don’t ever bake my crust first so I’m not sure how it’d be different.
The cheesecake tastes delicious but is completely raw in the middle!!! So disappointing! This was dessert for Christmas eve dinner. I followed the directions exactly.
I made this for Christmas. The cheesecake has a really great eggnog taste which I loved. I did have problems with baking time. I baked as directed and let sit in oven as directed but when I went to remove the cake, I felt the middle was still to jiggly. I was using a 9′ pan, so maybe that was the difference. I put it bake in the oven for a little more time. I also added 1 more tablespoon of flour (total of 4 TBLS). I felt the batter was too loose. I will also bake the crust first before filling. If only for 5 minutes to set. I added 1 tsp cinnamon, a dash of nutmeg and ginger. Overall, it tasted good.
Baking in a 9″ pan will make a difference and require more cooking time!
I made this for Christmas and it was a big hit! Used the 10” pan and added extra cinnamon and run extract…. super creamy and the gingersnap crust was perfect!!!
That’s awesome Meri – so happy to hear it!
Wow. This is so much like my egg nog cheesecake recipie it’s a little scary. If you want to avoid cracking, try a tablespoon of flour in the batter. A little nutmeg and cinnamon on top is really good too.
Thanks for the tip Greg – I can’t wait to try it!
I’ll be baking this recipe for Christmas and I have a feeling it’s going to become a perennial favorite.
Just a note; the short form of refrigerator is fridge, not frig which has a totally different meaning.
dose this recipe really call for 4 blocks of cream cheese? seems like quit a bit, any info helps!
Yes 🙂
Can’t wait to try! Would someone who doesn’t care for eggnog still like this or is the rum flavor too strong? Also, what type of gingersnaps do you use?
I use Murray Old Fashioned Gingersnaps in the bags from Walmart.
OH and I am NOT an eggnog fan, but I do LOVE this cheesecake, so I think there’s a good chance you’ll like it!
Any idea how long I should bake this for if I wanted to do three 4” springform pans, instead of one big one? I’m a very new baker but I THINK if I cut the recipe in half, the quantity should be about right. Just not sure on bake time.
I haven’t ever baked one that small, but my guess would be 20-25 minutes?!
I divided this recipe in half and have it going in my Instant Pot. I have had great results with other cheesecake recipes in the IP, so I expect that this will be a success as well.
Anyway to use almond milk egg nog, instead of regular egg nog? I have found a lactose free butter and cream cheese, so excited!
I’m sad to say I’m just not sure. I haven’t done any baking with almond milk products.
Will you let me know if you tried it with the almond nogg and if it worked?
I haven’t tried that, sorry.
Never saw a measurement 11/4 was does that mean
Hi Karen, there’s a space between the ones. It’s one and one-fourth cups.
I’m wondering if it would be possible to use SILK nogg instead of egg nogg? Would that substitution work for this recipe?
What does 11/2 and 11/4 mean?
Never mind! I just saw your answer! Didn’t notice the space!
Have you ever tried it with gluten free flour or corn starch in place of the flour?
Please help. How do I get the Money No-Bake cheesecake recipe? Everytime I tap the link, it brings me back to this recipe. (Which looks Divine, btw)
The mini cheesecakes? I’m sorry – I’ll check that link but for now, it’s here –> https://rosebakes.com/mini-no-bake-eggnog-cheesecakes-gingersnap-crust/
If I wanted to cut this recipe in half for just two people, would I still bake it for an hour? Or less?
I’d bake it and check it after an hour.
This looks amazing! I’m planning on making several for different Friendsgiving and Thanksgiving events. Do you have suggestions on how to adjust baking time if you put two cheesecakes in the oven? Thank you!
Thanks for this recipe – the texture is perfection! I added more cinnamon, lots of nutmeg, and ground cloves to the batter to make it taste more like eggnog, because the 1.5 cups of eggnog is diluted in the batter so it needed a boost with extra spices IMHO. Everyone loved it!
Love hearing this – thanks for coming back to leave a comment!
I couldn’t get my crumbs to stay on the side. I guess I might have needed more butter. I still hope it comes out ok.
I clicked on the picture link for the recipe for Eggnog Cheesecake with Gingersnap Crust and all I get is the comments. Where is the recipe? I want to make this for a community Thanksgiving Dinner gathering.
It’s loading and showing for me – I’m not sure how you’re not seeing it but I’m happy to email it to you.
The link you sent in the reply still sends me to the comments. I would appreciate it if you would e-mail me the recipe.
I can’t see the recipe either. Please email to “flimlin@scarletmail.rutgers.edu” And perhaps you should contact the webmaster who creates this site. Happy Turkey….Gef Flimlin, Belfast Maine
Sending in just a few mins.
Dorothy – I’ve narrowed down the issue and it seems to be affecting readers with ad blockers. If you disable your ad blocker, the post will appear. Thanks!
Hi,
I can’t seem to find the actual recipe. I’ve looked and looked, clicked on everything I can think of and it all leads back to a the comment page for the Eggnog cheesecake with gingersnap crust. But no actual recipe. Where is it? This looks so good and I’ve been sent a link and asked if I would make and bring this to Thanksgiving dinner but I can’t find the recipe.
I’m not sure what to tell you – it’s loading at the bottom of the page for me. I can email it to you if you like.
If you could email it to me, that would be great. The link takes me to the comments, not the recipe.
Sending now!
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Can I freeze the eggnog Gingersnap cheesecake?
Hi there! I’ve made this twice now trying to perfect it. It tastes heavenly but doesn’t look as pretty as I’d like. My filling is not as thick as yours is when I pour it into the pan. It also comes out not as solid as I’d like it to, and I assume it’s because of the filling texture. Any ideas why mine is not as thick as yours? Could it be the way I’m mixing? Thanks!
Maybe different brands of eggnog cause it to come out differently. To have a thicker batter, maybe only use 1 cup of eggnog if you try it again. Others have had perfect success.
I’m trying to get the recipe for the eggnog cheesecake but it is not coming up on the page. I’ve tried multiple times and nothing works. I want to make for Thanksgiving. Everyone is excited to try it so I’m hoping you can help me.
Thank you for any help you can give me. So excited.
Mary
Same here Mary, I think when they overhauled Rose’s website they messed something up.
I’ve narrowed down the issue and it seems to be affecting readers with ad blockers. If you disable your ad blocker, the post will appear. Thanks!
I can’t find it either!!!
I’ve narrowed down the issue and it seems to be affecting readers with ad blockers. If you disable your ad blocker, the post will appear. Thanks!
Where is the recipe? I click on recipes, then desserts and then on the eggnog cheesecake and this page full of comments comes up, no recipe.
I’ve narrowed down the issue and it seems to be affecting readers with ad blockers. If you disable your ad blocker, the post will appear. Thanks!
Oh dear it looks like there is a broken link to the eggnog cheesecake recipe, help?! The recipe was there, I bought everything for it and poof…gone, waaaa.
I’m still trying to figure out why this is happening to some readers. I will email it to you asap.
I’ve narrowed down the issue and it seems to be affecting readers with ad blockers. If you disable your ad blocker, the post will appear. Thanks!
Good Morning,
I do not have ad blockers on and am still not able to get the recipe. It sounds wonderful. I’ve told guests it will be on the dessert menu and now I’ll have to wing it… {sigh} Is it possible to have this emailed today?
Thank you!
I just sent it – please let me know if you haven’t gotten it.
I have made this twice and it is delicious. I used a 9″ spring pan instead of the 10″. Everybody loves this cheesecake and now I’m in charge of bringing one to holiday outings. My only issue is by going to a smaller pan I have issues with the top cracking. It is still delicious though.
So happy to hear it!!
Two tries, two fails. The first one probably would have been good, but it never did set in the center. I cooked it for an hour and 15 minutes, let it stand in the oven for an hour, cold, and refrigerated, hoping it would solidify when it was cold. It did not. Also, the butter from the crust leaked all over my oven, Even though I had put foil around the bottom of the springform. I tried it again today to take to my friend’s for Thanksgiving, realizing I had to be more vigilant regarding jiggle. I cooked it for one and a half hours and it still looks like a rather wide area of jiggle. I turned off the oven and let it sit for another half hour with the door closed. I’m still not positive it is done, plus it now has a crack all the way around the edge – which is preferable to being half soupy. It also leaked butter.
Hey Marlaine – I’m happy you tried my recipe and very sad it didn’t work out. Without being in the kitchen with you, it’s hard to know what might have gone wrong. Brands of ingredients are different, ovens are different, etc. I can tell you that this recipe has been made successfully over and over again with rave reviews so I’m just not sure what might have happened.
This recipe is not loading for me at all. All it shows me are all of the comments, but no recipe. I see that others are having issues as well. I would really like to get the recipe for this.
The issue has been narrowed down to those with Ad Blockers on and/or Apple Products using the Chrome browser. I’ve not found a solution other than to turn off ad blocker OR use a different browser. So sorry!
I didn’t tweak anything. This was absolutely delicious. It turned out way better than I thought it would bc it had cracked before coming out of the oven. It cracked bc it wasn’t done at the given time so I wasn’t sure when to take it out. However once it cooled the cake settled & you couldn’t see the cracks anymore. My family loved it. I’ll save this one for the future! It might be my holiday donation every year 🙂
So happy to hear this!!
What a great cheese cake recipe! But trying to get to the mini no bake cheese cakes and it won’t let me. Keeps bringing me back to the original recipe. Please help.
OH goodness – fixed it! Thank you!
My over runs hot and a hour was not long enough. Even left it in the oven a hour and still wet. It’s back in the oven.
I’m sorry the recipe didn’t work out for you. What size springform pan were you using?
I make homemade alcoholic eggnog every year. Would using this mess the cake up at all? Thanks!
It’s hard to say. Eggnog varies alot from brand to brand and I’m sure also varies with homemade recipes. If your eggnog is thinner, you might use only a cup and try it out although that’s a lot of ingredients to risk and it not work. I’m sorry that’s not more helpful.
Going to make this for our early Christmas dinner, keeping in mind I’m not a baker. I have a couple of questions. I have heard if you add the eggs at the end it will help with cracks? When do you take it out of the pan and how do you get the parchment paper off the bottom of the cheese cake it’s not like I can turn it upside down like a loaf or a cake. Thank you any tips are appreciated.
Hey Karen – I’ve not tried that trick with the eggs, but I’d love to know if it works. I usually just leave the parchment and when I cut slices out, they slide right off.
The recipe is not there only the comments. Could you send me the recipe?
Thanks.
This happens when you have an ad blocker installed. I don’t have a way to send it to you.
If the cheesecake is cooked and cooled completely you can turn it upside down to remove the parchment circle. I use a small cake circle wrapped in foil to support the cake while turning it over. Of course, do this before decorating the cake. I always add eggs at the end and mix briefly by hand. You do not want to add air into the filling. I also always bake in a water bath. I bake a lot of cheesecakes!
I made the egg nog cheesecake tonight for Christmas Eve family gathering and it was a hit!!! Thank you so much!
I’ve been trying to avoid bovine dairy so I made this with chevre (Sam’s Club has a great price for it) and homemade goat milk eggnog. The cheesecake turned out marvelous! Aldi’s has an almond milk eggnog that might work too (this is seasonal of course).
I made this cheesecake following all directions. The batter tastes yummy, but it never solidifie. I thought refrigerating it overnight would do it, but in the morning, the middle was still liquid. I put it back into a 250 degree oven for another hour, after bringing it to room temperature. Then, I turned the temperature up to 300, turned the oven off and left it in the oven for another 2 hours. I then turned the oven up to 325 an baked it for another 45 minuteand left it in the oven for another hour. I refrigerated it overnight again, and this morning, it is still liquid in the center. Its only cooked for an inch or two around the edges. Very disappointing as I was planning to bring it to a potluck. Cant figure out what went wrong as I followed directions to a T, even making sure I had a 10″ pan
Delicious cheesecake. Needed an extra 20 minutes baking because it was too liquid after an hour. That did the trick and it turned out beautifully. I didn’t have enough ginger snaps to make the crust so I mixed in speculose and that worked out well. Next time I will use all ginger snaps for the crust and cut the sugar to one cup in the filling. I found it to be a bit too sweet as the eggnog had a lot of sugar as well. Didn’t have rum extract so I used equal parts rum. Thanks for a great recipe.