Can I make Eggnog Cheesecake ahead of time?

Yes! In fact, Eggnog Cheesecake with Gingersnap Crust is best made at least one day ahead. After baking and cooling, let it chill in the refrigerator for at least 6–8 hours or overnight. This not only sets the cheesecake but also enhances the flavors.

Can I freeze Eggnog Cheesecake?

Absolutely. You can freeze the cheesecake (without whipped topping) for up to 1 month. Wrap it tightly in plastic wrap and foil, then thaw in the refrigerator overnight before serving. Add Reddi-Wip and cinnamon just before slicing for the best texture and appearance.

What can I substitute for eggnog in this recipe?

If you're out of eggnog or prefer a lighter version, you can use a blend of whole milk and heavy cream with a pinch of cinnamon, nutmeg, and a dash of rum extract. However, for authentic flavor, traditional eggnog is recommended.

Eggnog Cheesecake – Best Recipe with Gingersnap Crust

Name: Eggnog Cheesecake
Prep time: 20 min
Cook time: 2 h
Total time: 10 h 20 min
Cuisine: American
Ingredients: 12 oz. gingersnap cookies, crushed to a fine crumb; 1/4 cup granulated sugar (for crust); 1/4 tsp ground cinnamon (for crust); 1/4 tsp ground nutmeg (for crust); 6 tbsp salted butter, melted; 4 (8 oz.) bricks cream cheese, softened to room temperature; 4 large eggs, at room temperature; 1 1/2 cups eggnog; 1 1/4 cups granulated sugar (for filling); 3 tbsp all-purpose flour; 1 tsp rum extract; 1/2 – 1 tsp ground cinnamon (to taste); 1 can Original Reddi-Wip® (for topping); Ground cinnamon (for garnish, optional)

Description

This Eggnog Cheesecake with Gingersnap Crust is a rich, creamy holiday dessert featuring classic seasonal spices like cinnamon and nutmeg. With a buttery gingersnap crust and eggnog-infused filling, it’s a festive, make-ahead treat perfect for Christmas, Thanksgiving, or winter gatherings.

Ingredients

Scale

12 oz. gingersnap cookies, crushed to a fine crumb
1/4 cup granulated sugar (for crust)
1/4 tsp ground cinnamon (for crust)
1/4 tsp ground nutmeg (for crust)
6 tbsp salted butter, melted
4 (8 oz.) bricks cream cheese, softened to room temperature
4 large eggs, at room temperature
1 1/2 cups eggnog
1 1/4 cups granulated sugar (for filling)
3 tbsp all-purpose flour
1 tsp rum extract
1/2 – 1 tsp ground cinnamon (to taste)
1 can Original Reddi-Wip® (for topping)
Ground cinnamon (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (163°C). Line the bottom of a 10-inch springform pan with parchment paper.
In a bowl, mix crushed gingersnap cookies, 1/4 cup sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and melted butter until evenly combined.
Press the mixture firmly into the bottom and at least 1 inch up the sides of the springform pan using a flat-bottomed glass or measuring cup. Set aside.
In a large mixing bowl, beat the cream cheese until light and fluffy.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
Mix in the eggnog until smooth, followed by the 1 1/4 cups sugar, flour, rum extract, and cinnamon. Mix until completely smooth and creamy.
Pour the filling into the prepared crust and smooth the top with a spatula.
Bake for 1 hour. Then turn off the oven, crack the oven door, and let the cheesecake rest inside for another hour.
Remove from oven and cool completely at room temperature. Then refrigerate for at least 6–8 hours or overnight before serving.
Before serving, top with a generous swirl of Reddi-Wip and a sprinkle of cinnamon, if desired.

Notes

Line the springform pan base with parchment paper for easier removal.
Use a water bath during baking to prevent cracking, if desired.
The center should jiggle slightly when done; it will set as it cools.
Chill overnight for best flavor and texture.
Cheesecake can be frozen (without topping) for up to 1 month.

Prep Time: 20 minutes
Cook Time: 2 hours (including rest time in oven)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 28g
Sodium: 320mg
Fat: 33g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g
Cholesterol: 135mg