Philadelphia Eggnog Cheesecake with Gingersnap Crust
This week, I gave myself a serious task: make a delicious dessert that will scream “Christmas!”
I was thinking: it has to be creamy, have some gingerbread spice notes, include cinnamon and nutmeg, and with some vanilla tones. And then it hit me. I just put together everything that was on my mind: eggnog, cream cheese and gingersnap cookies. And that’s how a Philadelphia eggnog cheesecake with gingersnap crust was born.
How to Make Philadelphia Eggnog Cheesecake with Gingersnap Crust?
Why is there Philadelphia in the title? Well, I’m making cheesecakes since I was 15 years old. During this long period of time, I made a loooot of cheesecakes. So, I experimented a lot and decided that Philadelphia cream cheese is indeed the best cheesecake cream cheese. No matter how many different types of cheeses and spreads I tried, I always turn back to Philadelphia at the end.
I used homemade vanilla eggnog for this recipe. I know that everybody has their favorite eggnog, but I don’t get bored recommending this one to people around me. You can find the recipe by clicking here.
You can decide which eggnog will you use, if it’s going to be a store-bought one or a homemade one. Just taste how flavorful the eggnog of your choice is. Mine had distinctive clove, nutmeg, cinnamon, rum and vanilla notes. You can taste everything, but nothing too much. Keeping that in mind, consider adjusting this recipe to your taste.
(P.S. I also made eggnog macarons and eggnog pie using this homemade vanilla eggnog, so feel free to check them out.)
Like any other cheesecake, this one will include a crumbly base, too. To make this base, use crunchy gingerbread cookies or ginger snaps, and butter. Utilize these ingredients like you would if making any other cheesecake.
This Philadelphia eggnog cheesecake will also have a sweet creamy topping made of heavy whipping cream, powdered sugar and eggnog.
Step 1: Making the gingersnap crust
Spread some butter on the bottom and all over the inside of the cake pan. This will help you keep your cheesecake whole, without cracks on the top.
Put gingersnap cookies in a food processor and pulse them until you turn them into crumbs.
Melt the butter on a stove or in the microwave. When it’s melted, stir it into cookie crumbs until you get some kind of a paste. Then, push the mixture on the bottom of the pan. You can even spread some on the sides.
Leave it in the fridge while you make the eggnog cheesecake filling.
Step 2: Making eggnog cheesecake filling
To make the eggnog cheesecake filling, you will need to whip the following ingredients: cream cheese Philadelphia, sour cream, sugar, cornstarch, and a half cup of eggnog. When you get a nice mixture, add one by one egg while constantly mixing.
This is the step where you can play with spices. If you want your cheesecake to ne more flavorful, you can add 1/3 tsp of cinnamon and nutmeg. You can also spice it up with a tablespoon of rum. You can substitute sour cream for heavy cream. The possibilities are endless.
Pour the mixture into the cake pan and put it in the preheated oven.
Step 3: Baking
Eggnog cheesecake will be done after 45 minutes of baking at 375 °F (170 °C). Don’t open the oven door while it’s baking to make sure it turns out creamy, and sort of fluffy.
Also, don’t bother if there will be cracks on the top of the cake. When the cheesecake is done, it will still be jiggly, so leave it to rest and set. After some time, the cracks will be smaller.
Step 4: Making eggnog cheesecake topping
Meanwhile, while the cheesecake is getting baked in the oven, you make the eggnog topping. To make this, whip some eggnog with heavy whipping cream and 2 tablespoons of powdered sugar. You will pour this topping on the cheesecake 10 to 15 minutes after taking the cake out of the oven.
Don’t pour it too soon because the cheesecake center should be set properly first. Also, don’t wait too long to pour it so it hardens.
Step 5: Cooling and serving
Eggnog cheesecake with gingersnap crust is the best the day after baking. Flavors are blended, and the filling is set and creamy.
How to Decorate Eggnog Cheesecake?
Cheesecake is a classic, so no special decoration is needed. However, you can decorate your eggnog cheesecake with gingersnap crumbs or crumbs mixed with some cinnamon. You can also whip the whipping cream with 1/3 cup of eggnog until you get a nice and firm texture. Then, use a pipping bag to decorate the sides.
Another idea is to paint a web or some holiday decoration using caramel sauce. The slices of blanched almonds will also do the trick.
If the Christmas spirit has gotten all over you, use some Christmas lollipops, gingerbread man cookies, and sprigs of rosemary.
How to Store Eggnog Cheesecake?
Store the eggnog cheesecake in a cake keeper and keep it refrigerated. It will be good to eat for 4 days if you follow the proper storage. You can only leave it sit out overnight if you are leaving it to cool after baking.
Philadelphia Eggnog Cheesecake with Gingersnap Crust
Ingredients
Gingersnap Crust
- 9 oz Gingersnap cookies
- 4.5 oz Butter Which is almost 9 tablespoons.
Eggnog Cheesecake Filling
- 24 oz Philadelphia cream cheese
- 1½ cup Sour Cream
- 7 tbsp Sugar
- ½ cup Eggnog
- 1 tbsp Cornstarch
- 3 Eggs
Eggnog Topping
- ⅓ cup Eggnog
- ½ cup Whipping cream
- 2 tbsp Powdered sugar
Instructions
Gingersnap Crust
- Spread some butter on the bottom and all over the inside of the cake pan.
- Put gingersnap cookies in a food processor and pulse them until you turn them into crumbs.
- Melt the butter on a stove or in the microwave. When it's melted, stir it into cookie crumbs until you get some kind of a paste. Then, push the mixture on the bottom of the pan. You can even spread some on the sides.
Eggnog Cheesecake Filling
- To make the eggnog cheesecake filling, you will need to whip the following ingredients: cream cheese Philadelphia, sour cream, sugar, cornstarch, and a half cup of eggnog. When you get a nice mixture, add one by one egg while constantly mixing.
- Pour the mixture into the cake pan and put it in the preheated oven.
- Eggnog cheesecake will be done after 45 minutes of baking at 375 °F (170 °C). Don't open the oven door while it's baking to make sure it turns out creamy, and sort of fluffy. When the cheesecake is done, it will still be jiggly, so leave it to rest and set.
Eggnog Cheesecake Topping
- While the cheesecake is getting baked in the oven, you make the eggnog topping. To make this, whip some eggnog with heavy whipping cream and 2 tablespoons of powdered sugar. You will pour this topping on the cheesecake 10 to 15 minutes after taking the cake out of the oven.
- Leave the eggnog cheesecake to cool for a few hours and then place it in the refrigerator. Cut and serve it when it's cold.
