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Eggnog Cheesecake

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This rich and creamy eggnog cheesecake with a buttery gingersnap crust is the ultimate holiday dessert—spiced with cinnamon, nutmeg, and a hint of rum.

Ingredients

For the Gingersnap Crust:

12 oz gingersnap cookies, crushed to fine crumbs

1/4 cup granulated sugar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

6 tbsp salted butter, melted

For the Cheesecake Filling:

4 (8 oz) bricks cream cheese, softened

4 large eggs, at room temperature

1 1/2 cups eggnog

1 1/4 cups granulated sugar

3 tbsp all-purpose flour

1 tsp rum extract

1/2 – 1 tsp ground cinnamon (to taste)

For Serving:

1 can Reddi-Wip® (Original)

Additional ground cinnamon, for garnish (optional)

Instructions

Preheat Oven: Preheat oven to 325°F (163°C). Line the bottom of a 10-inch springform pan with parchment paper.

Make the Crust: In a bowl, combine crushed gingersnaps, sugar, cinnamon, nutmeg, and melted butter. Press mixture firmly into the bottom and 1 inch up the sides of the pan. Set aside.

Prepare the Filling: In a large bowl, beat softened cream cheese until fluffy. Add eggs one at a time, beating well and scraping sides of the bowl.

Mix in Remaining Ingredients: Add eggnog, sugar, flour, rum extract, and cinnamon. Mix until smooth and creamy.

Assemble: Pour filling into the crust and smooth the top.

Bake:

Bake for 1 hour.

Turn off the oven, crack the oven door, and let the cheesecake rest for 1 hour.

Chill: Remove and cool completely at room temperature. Then refrigerate for 6–8 hours or overnight.

Serve: Top with Reddi-Wip and a sprinkle of cinnamon before serving.

Notes

Use a water bath for gentler baking and reduced cracking.

Cheesecake is done when the center jiggles slightly but edges are set.

Chill overnight for best texture and flavor.

Freeze without toppings for up to 1 month.

Find it online: https://allrecipesmade.com/eggnog-cheesecake/