Description
A delightful no-bake dessert combining the creamy richness of cheesecake with the festive flavors of eggnog, all nestled in a spiced gingersnap crust.
Ingredients
Scale
- 1 ½ cups gingersnap cookies, crushed
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup eggnog
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ½ tsp cinnamon
Instructions
- Prepare the Gingersnap Crust: Crush gingersnap cookies, mix with melted butter and brown sugar, and press into a 9-inch springform pan. Refrigerate for 30 minutes.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth, then mix in powdered sugar, eggnog, vanilla, nutmeg, and cinnamon. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Assemble the Cheesecake: Pour filling into the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Serve: Remove from the pan, top with whipped cream and garnish with nutmeg or crumbled gingersnap cookies.
Notes
Ensure cream cheese is at room temperature for a smoother texture. Store covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, eggnog, no-bake, dessert, holiday, gingersnap