Recipe: Creamy Eggnog Cheesecake with Gingersnap Crust The holiday dessert that stole my heart – and might just steal yours too.

Let me take you back to one December evening, snow falling outside, Nat King Cole crooning softly in the background, and the aroma of nutmeg and cinnamon floating through the house. I was elbow-deep in baking for our annual family Christmas party, and amidst the classic sugar cookies and peppermint bark, I decided to try something new: eggnog cheesecake.

Now, I’ll admit – I didn’t grow up drinking eggnog. I found it a little… odd. But then someone introduced me to a homemade version, warm and spiced just right, and it changed everything. That flavor – rich, creamy, lightly spiced – practically begged to be turned into a cheesecake. And let me tell you, it did not disappoint.

In today’s post, I’m walking you through how to create this easy holiday dessert that’s become a staple in my kitchen. It’s festive, luxurious, and a guaranteed hit for your next Christmas dinner or holiday party. Trust me — even the eggnog skeptics end up sneaking seconds.

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Why This Eggnog Cheesecake Is So Special

There are plenty of cheesecake recipes out there, but this one hits different. Here’s what makes it stand out:

• No water bath needed! Yep, you read that right.
• The gingersnap crust adds a festive crunch and zing of spice.
• It’s no-bake, meaning less oven stress during the holidays.
• Topped with clouds of whipped cream and dusted with nutmeg or cinnamon, it’s visually stunning and deliciously indulgent.
• And most importantly: It captures the comforting, nostalgic flavor of classic eggnog — without being overpowering.

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Ingredients Breakdown & Substitution Tips

Before we jump into the step-by-step instructions, let’s go over the ingredients and talk options:

For the Gingersnap Crust:

• 2 cups gingersnap cookie crumbs
  (Or swap in graham crackers if you prefer a milder crust — but the gingersnaps really boost that festive vibe.)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Eggnog Cheesecake Filling:

• 24 oz cream cheese, softened
  (That’s three 8-oz blocks — make sure they’re at room temp for easy mixing.)
• 3/4 cup granulated sugar
• 1 cup eggnog
  (Use full-fat for best texture and flavor.)
• 2 tsp rum or 1 tsp rum extract
  (Optional, but it adds authenticity. Bourbon also works beautifully!)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
  (Freshly grated if possible — makes a huge difference.)
• 1 envelope unflavored gelatin (about 2 1/4 tsp)
• 1/4 cup cold water

For Topping:

• Whipped cream (homemade or store-bought)
• Ground nutmeg or cinnamon (for dusting)

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Step-by-Step Instructions

Step 1: Make the Gingersnap Crust

First up, let’s talk about that crust. It’s easy, fragrant, and packs so much flavor.

1. Crush the gingersnap cookies into fine crumbs. I toss mine in a food processor, but a zip-top bag and rolling pin work too.
2. Mix the crumbs with sugar and melted butter until they resemble wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to get a nice, even layer.
4. Chill in the fridge while you prep the filling. No need to bake!

Pro tip: If you love a thick crust (like I do), you can push the crumbs slightly up the sides of the pan for a deeper “pie crust” feel.

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Step 2: Prepare the Gelatin Base

To make sure our no-bake cheesecake sets up perfectly, we need to “bloom” the gelatin.

1. In a small saucepan, sprinkle the gelatin over cold water and let it sit for 5 minutes to bloom.
2. After 5 minutes, gently heat over low until the gelatin dissolves — do not let it boil. Stir until it’s fully dissolved, then set aside to cool slightly.

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Step 3: Make the Eggnog Cheesecake Filling

This is where the magic happens — the creamy, dreamy, eggnog-spiced center.

1. In a large bowl, beat the softened cream cheese with the sugar until smooth and fluffy.
2. Add the eggnog, vanilla, rum (if using), and nutmeg. Beat until well combined and silky.
3. Slowly pour in the cooled gelatin mixture while mixing. Beat just until everything is fully incorporated.

Flavor tip: Taste the batter before assembling! Want it spicier? Add a pinch more nutmeg. Prefer more eggnog punch? A splash more eggnog or rum works.

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Step 4: Assemble & Chill

Now that everything’s prepped, it’s time to bring it all together:

1. Pour the cheesecake filling over the chilled gingersnap crust.
2. Smooth the top with an offset spatula or the back of a spoon.
3. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This is crucial for it to set properly.

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Step 5: Decorate & Serve

The final touches are what make this cheesecake a holiday showstopper.

1. Once the cheesecake is firm, gently remove the springform ring.
2. Pipe or dollop whipped cream around the edges. I like to use a star tip for that classic swirl.
3. Dust with nutmeg or cinnamon for that warm, cozy finish.
4. Slice, serve, and prepare to wow your guests.

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Make-Ahead Tips & Storage

• This cheesecake is perfect for making ahead! In fact, I always make it the day before I plan to serve it.
• Store leftovers (if you have any!) in the fridge, covered, for up to 5 days.
• You can even freeze it: Wrap it tightly in plastic and foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving.

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Holiday Variations to Try

Want to put your own spin on it? Here are a few festive ideas:

• Chocolate Eggnog Cheesecake: Add 1/2 cup melted white chocolate into the filling.
• Cranberry Swirl: Drop spoonfuls of cranberry sauce into the batter and swirl before chilling.
• Mini Cheesecakes: Use a muffin tin with liners for adorable single servings.
• Graham Cracker Crust: For a more classic base, swap the gingersnaps for graham cracker crumbs.

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My Favorite Memory of This Cheesecake

Last Christmas, I brought this eggnog cheesecake to a friend’s potluck. It sat modestly among the trays of cookies and pies, but by the end of the night, it was the only dessert plate that was completely clean. A few guests even came over, wide-eyed, asking if I could share the recipe. That moment — seeing people light up over something I made — reminded me why I love baking during the holidays.

The flavors, the joy, the nostalgia… it all comes together in every bite of this cheesecake.

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Want More Holiday Recipes?

Follow us on Pinterest for more festive dessert ideas, cozy winter meals, and holiday baking inspiration!
👉 https://www.pinterest.com/memorecipes1/

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Serving Suggestions to Make It Even More Festive

This cheesecake is already a holiday superstar, but with just a few extra touches, you can turn it into the centerpiece of your dessert table. Here are some serving ideas that I’ve used over the years to impress friends and family:

1. Add a Sugared Cranberry Garnish

This one is so simple but makes the cheesecake look straight out of a Christmas magazine.

• To make: Toss fresh cranberries in simple syrup, then roll them in sugar and let them dry.
• Scatter them around the whipped cream border or pile a few in the center.
• The pop of red adds such a beautiful contrast to the creamy cheesecake, and the slight tartness balances the sweet.

2. Serve with Warm Caramel Sauce

Drizzle a bit of warm caramel sauce over each slice right before serving. The buttery sweetness pairs so beautifully with the spiced eggnog flavor. If you’re feeling adventurous, try a spiced rum caramel sauce for a boozy twist!

3. Pair With Mulled Wine or Eggnog Cocktails

To really drive home the holiday vibes, pair your slice with a cozy drink:

• A glass of homemade eggnog (especially if it’s spiked!)
• Mulled wine with oranges and cloves
• Hot buttered rum
• Or even just a cozy mug of cinnamon tea

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Troubleshooting: Common Questions and Tips

I’ve made this cheesecake a dozen times now, and I’ve learned a thing or two along the way. Here are answers to the most common questions I get from friends and readers:

“My cheesecake didn’t set – what happened?”

The most likely culprit is the gelatin. Make sure you:

• Let it bloom fully in cold water before heating.
• Don’t boil it (that weakens its setting power).
• Fully dissolve it before adding to the filling. Also, be sure to refrigerate the cheesecake for at least 6 hours. Overnight is even better.

“Can I use store-bought eggnog?”

Yes! That’s actually what I use most of the time. Just make sure it’s the full-fat, traditional kind. Avoid low-fat or dairy-free versions unless you’re also adjusting the rest of the recipe — those versions may cause texture issues.

“Can I make this gluten-free?”

Absolutely. Just use gluten-free gingersnap cookies (many stores carry them now) or substitute with GF graham crackers. Everything else in the recipe is naturally gluten-free.

“Can I use a different type of crust?”

Totally. While I adore the gingersnap crust, here are a few others that work great:

• Classic graham cracker
• Biscoff cookies (adds a caramelized twist)
• Vanilla wafer crust
• Pecan and oat crust (especially if you’re going for gluten-free)

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Texture Talk: What to Expect

One of the things I love most about this cheesecake is its texture. It’s not as dense or heavy as a baked cheesecake — instead, it’s light, silky, and almost mousse-like. It holds its shape beautifully when sliced, but it melts in your mouth.

That’s thanks to the combination of gelatin and rich eggnog. The gelatin gives it structure without making it rubbery (as long as it’s used properly), and the cream cheese + eggnog combo creates the perfect creamy base.

If you want a firmer texture (more New York-style), you can reduce the eggnog slightly and chill the cheesecake a bit longer. Personally, I love the softer, fluffier consistency, especially after a heavy holiday meal.

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A Few Creative Twists to Explore

This eggnog cheesecake is already holiday-perfection, but if you like to mix things up or create variations year after year (like I do!), here are a few ideas to inspire you:

1. Eggnog Cheesecake Bars

Instead of using a round springform pan, pour the crust and filling into a parchment-lined 9×13 pan. Chill, then cut into squares or bars. Perfect for holiday parties and cookie trays!

2. Eggnog Cheesecake Trifle

Layer chunks of store-bought pound cake, whipped eggnog cheesecake filling, and whipped cream in a trifle dish or individual cups. Sprinkle with crushed gingersnaps and cinnamon between layers. It’s a fast, no-fuss version for when you don’t want to wait for it to set in the fridge.

3. Chocolate Swirl Eggnog Cheesecake

Melt some white or dark chocolate and swirl it through the cheesecake filling just before chilling. It adds a little extra richness and a pretty marbled effect.

4. Eggnog Cheesecake with a Pecan Praline Topping

This one’s for the sweet tooths! Once your cheesecake is set, top it with a homemade pecan praline sauce — buttery, crunchy, and nutty perfection.

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My Favorite Time to Serve This Cheesecake

While it’s clearly a December favorite, I’ve actually made this cheesecake for a New Year’s Eve dinner, and even one time for a “Christmas in July” BBQ — and guess what? People still loved it.

The reason is simple: it has that magical blend of warm spice, creamy texture, and just enough indulgence to make it feel special — no matter the season.

And if you’re anything like me, you’ll find yourself grabbing a little sliver from the fridge the next morning with a cup of coffee. Yes, cheesecake for breakfast is totally a thing during the holidays (and I highly recommend it).

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Printable Recipe Card

Here’s a quick summary if you want to screenshot or print the essentials:

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🎄 Eggnog Cheesecake Recipe Summary 🎄

Ingredients

Crust:

• 2 cups gingersnap cookie crumbs
• 1/4 cup sugar
• 1/2 cup melted butter

Filling:

• 24 oz cream cheese, softened
• 3/4 cup sugar
• 1 cup full-fat eggnog
• 2 tsp rum (or 1 tsp rum extract)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1 envelope (2¼ tsp) unflavored gelatin
• 1/4 cup cold water

Topping:

• Whipped cream
• Ground nutmeg or cinnamon

Instructions

1. Combine crust ingredients, press into springform pan, and chill.
2. Bloom gelatin in water, then heat gently until dissolved.
3. Beat cream cheese and sugar until smooth. Add eggnog, vanilla, rum, and nutmeg.
4. Add gelatin and mix well. Pour over crust and refrigerate 6+ hours.
5. Decorate with whipped cream and nutmeg. Slice and serve!

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Final Thoughts: A Slice of Comfort

There’s something about this cheesecake that just feels like a warm hug. It’s indulgent, nostalgic, and elegant all at once. And honestly? It’s become part of my own little holiday tradition — a signal that the season has truly arrived.

If you’ve been looking for a unique Christmas dessert idea, or a fun twist on a classic cheesecake, I hope you give this one a try. It’s surprisingly easy, endlessly customizable, and sure to become a family favorite.

And if you do make it, I’d love to hear how it turned out for you! Feel free to drop a comment, share a pic on social, or tag us on Pinterest. 🍰

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Don’t Miss More Holiday Inspiration

Follow us on Pinterest for more cozy winter recipes, festive baking ideas, and comfort food favorites:
👉 https://www.pinterest.com/memorecipes1/

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