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    Home » Recipes » Cake

    Eggnog Cheesecake With Ginger Spiced Crust

    Published: Nov 9, 2022 · Modified: May 28, 2023 by Nora · This post may contain affiliate links · 14 Comments

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    No Bake Eggnog Cheesecake ready to eat
    No Bake Eggnog Cheesecake ready to eat
    No Bake Eggnog Cheesecake ready to eat
    No Bake Eggnog Cheesecake ready to eat

    This article is also available in Deutsch.

    This no-bake eggnog cheesecake is a creamy and delicious holiday dessert, perfect for a Christmas party or to enjoy at home.

    The subtle ginger flavor in the crust and the nutmeg notes in the filling make this cheesecake a true taste sensation.

    Ready to eat eggnog cheesecake - The subtle ginger flavor in the crust and the nutmeg notes in the filling make this cheesecake a true taste sensation.
    Jump to Recipe - Print Recipe

    Serve a slice of this mouthwatering treat with a generous dollop of whipped cream and a pinch of cinnamon to enhance the velvety texture and hint of spice.

    You can also use ginger cookies in the cracker crust for an even more intense ginger flavor.

    Homemade eggnog makes this cheesecake even better!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💛 Eggnog recipes for you to try
    • 🥜 Substitutions
    • 🍽 Equipment
    • 🌡 Storage
    • 💭 Top tip
    • 🙋🏻 FAQ
    • 📖 Recipe
    • 🤎 You might also like
    • ⛑️ Food Safety
    • 💬 Comments

    🥘 Ingredients

    Ingredients for the Christmas cheesecakes crust

    Crust

    • Graham crackers or Petit beurre biscuits. The beurre biscuits are more common in Europe than graham crackers. You can use ready-made cookie crumbs as well.
    • Unsalted butter, melted
    • Brown sugar - we recommend brown cane sugar, as it gives an additional hint of caramel flavor.
    • Ground ginger
    • Ground cinnamon
    • Ground cloves
    • Cooking spray - for the springform
    Ingredients for the Christmas cheesecakes filling

    Filling

    • Cream cheese softened
    • Powdered sugar
    • Vanilla extract
    • Ground cinnamon
    • Ground nutmeg
    • Eggnog - Use store-bought or homemade. We recommend homemade eggnog. It's very easy to prepare with our homemade eggnog recipe.
    • Water
    • Gelatin powder
    • Heavy whipping cream

    Garnish (optional)

    • Whipped cream
    • Cinnamon

    See the recipe card for quantities.

    🔪 Instructions

    Step 1 - Prepare the Cracker Crust

    Break the graham crackers into smaller pieces and place them in the food processor. Process on high speed for 30 seconds until the crumbs have a fine, sand-like consistency.

    Empty the crumbs into the mixing bowl of your food processor. Then add brown sugar, ginger, cinnamon, cloves, and melted butter to the food processor.

    Combine them with the flat beater until the pieces are coated and stick together when pressed between your fingers.

    Prepare the round springform pan with baking paper on the bottom. Lightly spray the sides of the pan with cooking spray.

    Press the seasoned graham crust evenly into the bottom and up the sides.

    Prepare the crust

    Chill in the refrigerator for at least 15 minutes.

    Step 2 - Cheesecake Filling

    Use a stand mixer with a whisk attachment or hand mixer to beat the cream cheese until completely smooth, and no lumps remain.

    Allow it to continue warming for 15-20 minutes if there are lumps, then mix again until smooth, scraping down the sides with a rubber spatula as needed.

    If the mixture is lumpy, there will be lumps in the final product.

    Add the confectioner's sugar, vanilla, cinnamon, and nutmeg to the cream cheese and beat until smooth. With the mixer on low, slowly whisk in the eggnog.

    Pour the water into a small bowl. Sprinkle the gelatin powder on top and allow it to bloom for 1 minute. Microwave the mixture for 10-20 seconds until completely dissolved.

    Whisk the heavy cream in a large clean bowl until soft peaks form. Slowly pour in the gelatin mixture and continue whisking until stiff peaks form.

    Slowly fold large spoonfuls of the whipped cream into the eggnog cheesecake mixture until well combined. The mixture will be very light and easily pourable, similar to mousse.

    Fill the prepared crust with the cream cheese filling.

    Pour the cheesecake mix into the prepared crust and tap on the table gently to remove any air bubbles. Use a spoon to smooth the top of the cheesecake.

    Cover the cheesecake, ideally, with a plastic wrap (or a plate) and refrigerator for at least 6 hours to allow it to set.

    Serve chilled with garnishes of whipped cream and cinnamon, if desired.

    Ready to eat eggnog cheesecake - The subtle ginger flavor in the crust and the nutmeg notes in the filling make this cheesecake a true taste sensation.

    Enjoy!

    💛 Eggnog recipes for you to try

    • Homemade Eggnog
    • Eggnog Truffles
    • Snowball Cocktail
    • French Press Eggnog Coffee
    • Potato Flour Cake with Eggnog
    • Linzer Cookies with Egg Liqueur
    • Advocaat Bites
    • Egg Liqueur Parfait
    • Stracciatella Egg Liqueur Milkshake
    • Boozy Eggnog Milkshake

    🥜 Substitutions

    To make this no bake eggnog cheesecake gluten-free, substitute the graham cracker with gluten-free cookies!

    If you don't want alcohol in your cheesecake, replace the homemade eggnog with a non-alcoholic cooked eggnog (created by littlehousebigalaska.com) as an alternative.

    🍽 Equipment

    • Springform pan - 9 inch // 23 cm
    • Parchment paper
    • Brush
    • Kitchen machine
    • Food processor
    • Electric mixer
    • Saucepan
    • Mixing bowls

    🌡 Storage

    This festive cheesecake keeps well refrigerated for up to four days in the icebox.

    Refrigerate for at least 6 hours to prevent the cheesecake from becoming too runny. Overnight is ideal.

    💭 Top tip

    Make sure the cream cheese is completely smooth before adding other ingredients. Any lumps in the cheesecake mixture will remain after refrigeration.

    If you don't have eggnog, our simple homemade recipe will also work; make sure it's completely chilled before using.

    🙋🏻 FAQ

    Can an Eggnog Cheesecake be made gluten-free?

    Absolutely! Just use gluten-free cookies instead of the graham crackers, and you're on the safe side!

    Can you freeze an Eggnog Cheesecake?

    Yes, you can store it in the freezer for a more extended period of time. It lasts in the frozen state three to six months.

    How long does an Eggnog Cheesecake last?

    The finished eggnog cheesecake will last up to four days in the fridge.

    If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

    📖 Recipe

    Ready to eat eggnog cheesecake - The subtle ginger flavor in the crust and the nutmeg notes in the filling make this cheesecake a true taste sensation.

    Eggnog Cheesecake {no bake}

    Nora
    This no bake eggnog cheesecake is a creamy and delicious holiday dessert perfect for a Christmas party or to enjoy at home. The subtle ginger flavor in the crust and the nutmeg notes in the filling make this cheesecake a true taste sensation.
    4.99 from 54 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Chill Time 6 hours hrs
    Total Time 6 hours hrs 20 minutes mins
    Course Cake, Dessert
    Cuisine American
    Servings 12 Slices
    Calories 413 kcal

    Equipment

    • Springform pan 9 inch // 23 cm
    • Parchment Paper
    • Brush
    • Food processor
    • Electric Mixer
    • Saucepan
    • Mixing bowls

    Ingredients
     
     

    Crust

    • 10 sheets Graham crackers or Petit beurre biscuits.
    • 7 tablespoon Unsalted butter melted
    • 2 tablespoon Brown sugar
    • ½ teaspoon Ground ginger
    • ½ teaspoon Ground cinnamon
    • ¼ teaspoon Ground cloves
    • Cooking spray for the spring form

    Filling

    • 2 cups Cream cheese softened
    • 1 cup Powdered sugar
    • 1 tablespoon Vanilla extract
    • ½ teaspoon Ground cinnamon
    • ¼ teaspoon Ground nutmeg
    • ½ cup Eggnog
    • ¼ cup Water
    • 1 teaspoon Gelatin powder
    • 1 cup Heavy whipping cream

    Garnish

    • Whipped cream
    • Cinnamon

    Instructions
     

    Step 1 - Prepare the Cracker Crust

    • Break graham crackers into smaller pieces, place them in a food processor, and process on high speed for 30 seconds until the crackers have a fine, sand-like texture.
      10 sheets Graham crackers
    • Add the brown sugar, ginger, cinnamon, and cloves to the food processor.
      2 tablespoon Brown sugar, ½ teaspoon Ground ginger, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground cloves
    • Add the melted butter to the food processor and pulse 5-10 times until pieces are coated and stick together when pressed between fingers.
      7 tablespoon Unsalted butter
    • Prepare the round springform pan with baking paper on the bottom. Lightly spray the sides of the pan with cooking spray.
      Cooking spray
    • Press the seasoned graham crust evenly into the bottom and up the sides.
    • Chill in the refrigerator for at least 15 minutes.

    Step 2 - Cheesecake Filling

    • Use a stand mixer with a whisk attachment or hand mixer to beat the cream cheese until completely smooth, and no lumps remain. Allow it to continue warming for 15-20 minutes if there are lumps, then mix again until smooth, scraping down the sides with a rubber spatula as needed.
      2 cups Cream cheese
    • Add the powdered sugar, vanilla, cinnamon, and nutmeg to the cream cheese and beat until smooth.
      1 cup Powdered sugar, 1 tablespoon Vanilla extract, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
    • With the mixer on low, slowly whisk in the eggnog.
      ½ cup Eggnog
    • Pour the water into a small bowl. Sprinkle the gelatin powder on top and allow it to bloom for 1 minute. Microwave the mixture for 10-20 seconds until completely dissolved.
      ¼ cup Water, 1 teaspoon Gelatin powder
    • In a large clean bowl, whisk the heavy cream until soft peaks form. Slowly pour in the gelatin mixture and continue whisking until stiff peaks form.
      1 cup Heavy whipping cream
    • Slowly fold large spoonfuls of the whipped cream into the eggnog cheesecake mixture until well combined.
    • Pour the cheesecake mix into the prepared crust and tap on the table gently to remove any air bubbles. Use a spoon to smooth the top of the cheesecake.
    • Cover the cheesecake, ideally, with a plastic wrap (or a plate) and refrigerator for at least 6 hours to allow it to set.
    • Serve chilled with garnishes of whipped cream and cinnamon, if desired.
    Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!
    Keyword Advocaat, christmas, christmas no bake cheesecake, Eggnog, eggnog cake, homemade egg liqueur, no bake cheesecake
    Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!
    Nutrition values are estimates only, using online calculators. Please verify using your own data.
    Serving: 1Slice | Calories: 413kcal | Carbohydrates: 36g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 275mg | Potassium: 92mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 1028IU | Vitamin C: 0.3mg | Calcium: 68mg | Iron: 0.1mg
    Enjoy creating delicious food all year round! Truffles, eggnog, chocolates, Christmas cookies, cakes, boozy drinks, and divine Austrian delicacies!

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    ⛑️ Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

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    1. Gloria

      November 16, 2022 at 6:43 am

      5 stars
      The perfect holiday dessert. You have it all covered with eggnog and ginger spices. I will be making this for sure.

      Reply
      • Nora

        November 16, 2022 at 7:53 am

        Thank you, Gloria! Let me know how it turned out for you!

        Reply
    2. Stephanie

      November 16, 2022 at 6:50 am

      5 stars
      This eggnog cheesecake is delightful. The blend of spices and the lovely crust make this a 'must have' recipe for the holiday season.

      Reply
      • Nora

        November 16, 2022 at 7:54 am

        Thank you, Stephanie! I am so happy you liked it!

        Reply
    3. Giangi Townsend

      November 16, 2022 at 7:34 am

      5 stars
      Super delicious, creamy, and rich in flavor.
      We all love it, thank you.

      Reply
      • Nora

        November 16, 2022 at 7:54 am

        Thank you so much, Giangi!

        Reply
    4. Keri Bevan

      November 17, 2022 at 1:27 am

      5 stars
      We loved this eggnogg cheesecake. I've never thought to make a cheesecake like this, but it came out perfectly. Thank you for the great recipe!

      Reply
      • Nora

        November 17, 2022 at 9:52 am

        Thank you, Keri! I am so happy you liked it!

        Reply
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    Hi, it's me, Nora! I love good food, especially when it's homemade. I am a home chef with a passion for baking and mixing drinks.

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