Description
Indulge in the festive flavors of the holiday season with this Philadelphia Eggnog Cheesecake with Gingersnap Crust. This creamy cheesecake features a delightful blend of rich eggnog and spiced gingersnap cookies, creating a perfect balance between sweetness and warmth. Ideal for holiday gatherings or cozy family dinners, this dessert is sure to be a showstopper! With its easy preparation and stunning presentation, you can impress your guests while savoring each decadent bite.
Ingredients
Scale
- 9 oz Gingersnap cookies
- 4.5 oz Butter (around 9 tablespoons)
- 24 oz Philadelphia cream cheese
- 1½ cup Sour Cream
- 7 tbsp Sugar
- ½ cup Eggnog
- 1 tbsp Cornstarch
- 3 Eggs
- Whipping cream for topping
- 2 tbsp Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Crush gingersnap cookies and mix with melted butter. Press into the bottom of a springform pan.
- In a bowl, beat together cream cheese and sugar until smooth. Add sour cream, eggnog, cornstarch, and eggs. Mix until combined then pour half over the crust.
- Bake for about 45 minutes until edges are set but center jiggles slightly. Cool in the oven for an hour.
- Whip cream with powdered sugar until stiff peaks form. Chill cheesecake for at least four hours before serving topped with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg