Eggnog Cheesecake With Ginger Spiced Crust

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‘Tis the season for everything eggnog, so why not work this delicious drink into your dessert?! Try this unforgettable holiday recipe for Eggnog Cheesecake to satisfy your craving for this delectable seasonal drink!

The holidays are the time of year for gathering with the ones you love, and one flavor brings that magic to life: eggnog! Eggnog is the reason for the season, so let it shine by using it in this divinely creamy and decadent no-bake Eggnog Cheesecake!

It is sure to be the star of your holiday feast thanks to its extraordinarily creamy, luscious, and warmly spiced flavor! So pour some love into your baking this season with this unforgettable eggnog recipe!

🥘 Ingredients

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: Butter holds the crust together. Use melted butter for this bake.
• Brown Sugar: Brown sugar is the ideal sweetener for this crust because it has a bolder flavor and adds a nice sugary chew.
• Ground Ginger: This spice adds a warm sizzle to the crust, complementing the custardy eggnog flavor.
• Ground Cinnamon: Cinnamon has a naturally appealing and warm flavor. It is used in the crust, the cheesecake batter, and as a garnish.
• Ground Cloves: This strong flavor wakes eggnog‘s smooth, creamy flavor with its bold, sweet taste.
• Cooking Spray: This helps ensure your cheesecake pops out of the mold easily.

Filling

• Cream Cheese: The brick form of cream cheese is ideal for this recipe, but be sure to allow it to soften before mixing. You can also swap the full-fat variety for low-fat cream cheese to make a lighter cheesecake.
• Powdered Sugar: This is the perfect sweetener for cheesecake because it also works as a thickening agent that will help make the cake dense and delicious.
• Vanilla Extract: A vanilla touch rounds out eggnog‘s creamy flavor. You can also use almond or brandy extract if you prefer.
• Ground Nutmeg: This spice rounds out the eggnog flavor profile.
• Eggnog: Creamy and rich eggnog shines in every decadent bite of this treat. Use fresh store-bought or homemade eggnog to bring that wintery flavor to this dessert.
• Water: Use water to bloom the gelatin.
• Gelatin Powder: Plain gelatin keeps the cheesecake stable.
• Heavy Whipping Cream: This creamy addition makes the filling even more decadent.

Garnish (optional)

• Whipped cream
• Cinnamon

See the recipe card for quantities.

🔪 Instructions

Step One: In a food processor, pulse the graham crackers to a fine texture.

Step Two: Add the brown sugar, ginger, cinnamon, cloves, and melted butter. Pulse until fully coated and sticky.

Step Three: Line and spray the springform pan.

Step Four: Press the graham crust evenly into the bottom and up the sides, then chill it for at least 15 minutes.

Step Five: Beat the cream cheese until completely smooth.

Step Six: Add the powdered sugar, vanilla, cinnamon, and nutmeg and beat until smooth.

Step Seven: With the mixer on low, slowly whisk in the eggnog.

Step Eight: Pour the water into a small bowl. Sprinkle the gelatin powder on top and allow it to bloom for 1 minute. Microwave the mixture to completely dissolve.

Step Nine: In a large bowl, whisk the heavy cream. Add the gelatin mixture and continue to whisk until soft peaks are reached.

Step Ten: Slowly fold large spoonfuls of the whipped cream into the cheesecake mixture until combined.

Step Eleven: Pour the cheesecake onto the prepared crust. Tap the pan to remove any air bubbles and smooth the top.

Step Twelve: Cover the cheesecake and refrigerator for at least 6 hours or until set. Garnish it with whipped cream and cinnamon, then enjoy!

Enjoy!

Try a delicious gingerbread cheesecake dip with your desserts for even more Christmas fun!

💛 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 non-alcoholic cooked eggnog as an alternative.

🍸 Variations

There are many delicious ways to mix up the crust’s flavor for this cake. Try making a gluten-free crust by using gluten-free graham crackers or cookies.

Another sizzling flavor pairing is ginger and eggnog, so add some extra ginger to the recipe by making a ginger crust! Trade the graham crackers for gingersnaps to make a more cheerful holiday flavor!

If you want to add a fun crunch, fold some butterscotch or caramel chips into the cheesecake batter!

🍽 Equipment

• Springform Pan: A 9-inch springform is the ideal vessel for this cheesecake.
• Parchment Paper: To line the pan.
• Food Processor: This tool makes preparing a graham cracker crust quick and easy!
• Electric Mixer: Cream cheese is heavy and thick so use an electric mixer to take the work out of mixing!
• 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.

🙋🏻 FAQ

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Eggnog Cheesecake {no bake}

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.

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4.99 from 66 votes

Prep Time:20 minutes mins

Chill Time:6 hours hrs

Total Time:6 hours hrs 20 minutes mins

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 tbsp Unsalted butter melted
• 2 tbsp Brown sugar
• ½ tsp Ground ginger
• ½ tsp Ground cinnamon
• ¼ tsp Ground cloves
• Cooking spray for the spring form

Filling

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

Garnish

• Whipped cream
• Cinnamon

Metric – US Customary

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 tbsp Brown sugar, ½ tsp Ground ginger, ½ tsp Ground cinnamon, ¼ tsp 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 tbsp 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 tbsp Vanilla extract, ½ tsp Ground cinnamon, ¼ tsp 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 tsp 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.

Nutrition

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

Servings: 12 Slices

Calories: 413kcal

Author: Nora

⛑️ 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

For further information, check Safe Food Handling – FDA.

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