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!
Christmas means eggnog! Lots and lots of eggnog. I bought eggnog as soon as it first graced the grocery store shelves back in November and have been buying it ever since because after all, 2 months out of the year is all we get for this creamy indulgence.
Aside from drinking it straight up, there is no better way, in my humble opinion, to devour eggnog than in this Cranberry Eggnog Cheesecake WITH Gingersnap Crust! Basically, this cheesecake boasts all of your favorite festive flavors in one out-of-this -world elegant, divine Christmas dessert.
But before I start talking different aspects of this cheesecake, let me first say that if you have never made a cheesecake, YOU CAN DO IT! It is not hard, just patiently follow the detailed instructions and you will have a winning Cranberry Eggnog Cheesecake.
There are two things people are generally afraid of when it comes to cheesecakes: 1) the water bath leaking and 2) cracks. But I have a full proof method for each!
A water bath is simply placing the springform cheesecake pan inside a roasting pan and filling the roasting pan up with water until it reaches about half way up the springform pan. The hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle. This ensures even baking throughout and lessens the likelihood of the cheesecake cracking.
The typical way to waterproof a springform pan involves wrapping it foil but this is not fool proof. Instead, to double protect against leaking, wrap your springform pan first in a slow cooker liner and tie any excess to the side then proceed to wrap in foil. Your cheesecake will be 100% leak free and you will be very very happy!
We have already 99% eliminated the chance of cracks by using a water bath, not peaking on our cheesecake during cooking as sudden changes in temperature often cause cracking, and our slow cooling method (explained in instructions) but for that 1% chance you do experience a crack or two, this recipe boasts both Eggnog Cream Topping and Cranberry Topping which means any possible cracks now don’t exist 😉
Once you waterproof your pan, its Gingeresnap Crust time! The crust itself is a healthy layer of gingersnap cookie crumbs mixed with brown sugar and plenty of butter. No crumbly, fall-apart crust here. After you press your gingersnap crumbs into the bottom of your springform pan and bake for 10 minutes, it becomes a giant gingersnap cookie. Yes please.
The filling is your traditional velvety cream cheese/sugar mixture made magical by infusing it with 1 whole cup of eggnog, a healthy dose of vanilla and cinnamon and a pinch of nutmeg.
The Eggnog Cream Topping is the icing on the cheesecake. Its tastes like eggnog whipped cream. AKA – it tastes like heaven. Finally, the Cranberry Topping is an easy reduction of cranberries, cranberry juice, sugar and cornstarch that you can make the day before and will want to eat the day before. Its tart sweetness is the crowning glory that balances the silky sweetness of the cheesecake. AND its gorgeous!
Merry Christmas with Cranberry Eggnog Cheesecake!
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