Cranberry Eggnog Cheesecake
Luxuriously rich and creamy Cranberry Eggnog Cheesecake with Gingersnap Crust is your favorite holiday beverage in cheesecake form!  The Eggnog Cheesecake crust tastes like a giant gingersnap cookie and the silky Eggnog Cream Topping and sweetly tart Cranberry Topping elevate this cheesecake to the hit of Christmas! I’ve also included very detailed instructions so if you have never made a cheesecake before, now is your chance!
    Servings Prep Time
    12servings 45minutes
    Cook Time
    Servings Prep Time
    12servings 45minutes
    Cook Time
    Cranberry Eggnog Cheesecake with Gingersnap Crust - this cheesecake is divine! Its become a family tradition because it tastes just like creamy eggnog and the Eggnog Cream Topping and Cranberry Topping make this worlds better than any other I've tried! A must for Christmas!
    Special Equipment
    • 19″ round, 2 3/4” high springform pan
    • 1 slow cooker liner(optional, recommended)
    • 18-inch wide heavy duty aluminum foil
    • Parchment paper
    • nonstick cooking spray
    • Roasting pan
    Gingersnap Crust
    • 2cups finely ground gingersnap cookie crumbs
    • 1/4cup packed light or medium brown sugar
    • 1/2cup butter, melted(1 stick)
    Eggnog Cheesecake Filling
    • 4 8 oz. pkgs. cream cheese at room temperature(full fat)
    • 1cup + 2 tablespoons sugar
    • 3tablespoons all-purpose flour
    • 4 large eggs at room temperature
    • 1 large egg yolk at room temperature
    • 1cup eggnog at room temperature(full fat)
    • 1 1/2tablespoons vanilla extract
    • 1teaspoon ground cinnamon
    • 1/8teaspoon ground nutmeg
    Eggnog Cream Topping
    • 1cup heavy cream
    • 1cup sifted powdered sugar
    • 1/2cup eggnog
    • 1/2cup sour cream
    Cranberry Topping
    • 1cup sugar
    • 2tablespoons cornstarch
    • 1cup cranberry juice
    • 1 1/2cups fresh cranberries(or thawed frozen cranberries)
    1. PREHEAT oven to 325 degrees F.
    2. WATERPROOFING STEP 1 (optional but HIGHLY recommended): Place 9” springform pan in the center bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
    3. WATERPROOFING STEP 2 (do this over liner even if you have already done step 1 for double coverage): Place 2 large 18″ x 18″ pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don’t create any holes) up the sides of the foil around the (lined) pan.
    4. Line bottom of pan with parchment paper and lightly grease the inside of your entire springform pan with nonstick cooking spray.
    5. CRUST: Combine the finely ground gingersnaps, brown sugar and melted butter in a medium bowl and stir until well combined. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. (I like to use the bottom of a measuring cup to press down.) Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.
    6. WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water bath for your cheesecake (to prevent cracking). Place roasting pan in the oven to heat while you prepare your cheesecake filling.
    7. CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and beat 5 additional minutes.
    8. Add flour; beat until combined. Add the eggnog, vanilla, cinnamon and nutmeg and beat just until blended. Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Pour mixture onto cooled Gingersnap Crust. Drop pan on counter a few times to get rid of any air bubbles.
    9. BAKE: Add cheesecake to water bath and bake at 325 degrees F for 60-70 minutes or until edges are firm and the center 2-3- of the cheesecake is still wobbly. (DON’T open door before 60 minutes, this can cause cracks.)
    10. COOL: Turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking) then continue to cool for 2-3 hours or until cheesecake is completely cooled. Cover the top of the cheesecake with foil, so that it doesn’t actually touch the cheesecake. Chill in the refrigerator overnight but best if 24 hours.
    11. CRANBERRY TOPPING: You can prep this Topping at any point prior to topping your cheesecake and store in the refrigerator. Whisk together all of the Cranberry Topping ingredients to a large saucepan. Bring to a boil then reduce heat to medium and continue to boil for 3-5 minutes until thickened, stirring often. Remove heat and cool to room temperature then refrigerate in an airtight container until ready to use. The Topping will thicken more in the refrigerator.
    12. EGGNOG CREAM TOPPING: When ready to serve, beat heavy cream at high speed with an electric mixer until stiff peaks form. Fold in powdered sugar, eggnog and sour cream until smooth.
    13. ASSEMBLE: Evenly spread Eggnog Cream Topping over cheesecake. Spoon 1/2 (or more if desired) Cranberry Topping over Eggnog Cream and spoon remaining CranberryTopping over individual servings
    14. CUT: Fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.
    Recipe Notes

    If your cream cheese isn’t soft enough, sometimes it can create lumps.  If this happens to you, run the filling through a fine hole sieve.