Luxuriously rich and creamy 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!
Eggnog Cheesecake Recipe
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.
The crust 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!
Eggnog Cheesecake Ingredients
To make this stunning holiday cheesecake recipe, you’ll need the following:
- Gingersnap cookies: Need to be pulverized into a fine crumb. Use your food processor for best results.
- Sugar: Brown sugar and granulated sugar sweeten the crust and cheesecake filling.
- Butter: Melted butter gets mixed into the cookie crumbs to make a delectable crust.
- Cream cheese: Use full-fat brick-style cream cheese for the best texture and flavor.
- All-purpose flour: Helps stabilize the cheesecake filling.
- Eggs: You’ll be using a mixture of whole eggs and egg yolks.
- Eggnog: Should be at room temperature before being mixed into the filling.
- Vanilla extract: Adds lots of flavor!
- Spices: Cinnamon and nutmeg amp up the holiday flavor.
- Eggnog topping: A mixture of heavy cream, powdered sugar, eggnog, and sour cream.
- Cranberry topping: A mixture of sugar, cornstarch, cranberry juice, and fresh cranberries.
How to Make Cranberry Eggnog Cheesecake
I’ve given extremely detailed instructions in the recipe card below on how to make this eggnog cheesecake with gingersnap crust. Below is an overview of the directions so you know what to expect from the recipe:
- Make the crust. Mix together the melted butter, sugar, and cookie crumbs. Press into a 9-inch springform pan and bake.
- Make the filling. Combine the eggnog cheesecake filling ingredients. Pour into the baked crust.
- Bake the cheesecake. Place the unbaked cheesecake into a water bath, then bake until done.
- Cool the cheesecake. 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 continue to cool for 2-3 hours or until cheesecake is completely cooled. Then, chill in fridge overnight.
- Make the toppings. Both the cranberry topping and the eggnog topping can be made ahead of time.
- Assemble the cheesecake. Spread the eggnog topping over the cheesecake, followed by the cranberry topping. Dig in!
Tips for Making This Christmas 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!
What is a Water Bath?
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.
How to Prevent Your Springform Pan From Leaking
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!
How to Prevent a Cheesecake From Cracking
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 😉
CAN I PREP THIS Eggnog Cheesecake IN ADVANCE?
Yes! In fact, I recommend chilling your holiday cheesecake for at least 24 hours before serving.
HOW TO STORE Eggnog CHEESECAKE
Store this Christmas cheesecake in the fridge, covered, for up to 5 days.
CAN I FREEZE CHEESECAKE?
Yes! Cheesecake freezes very well but you will want to freeze the cheesecake WITHOUT the topping.
HOW TO FREEZE Eggnog Cheesecake:
- Cool cheesecake completely and refrigerate for at least 8 hours.
- Place chilled cheesecake on a baking pan and place, uncovered, in the freezer. Freeze until firm.
- Remove from the freezer, then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag.
- Homemade cheesecake can be frozen for 2-3 months.
- To thaw, remove cheesecake from freezer to the refrigerator. Let thaw overnight.
- Top with eggnog topping and cranberry topping and refrigerate for at least 60 minutes.
Looking for more Cheesecake Recipes?
- Layered Pumpkin Cheesecake
- German Chocolate Cheesecake
- Key Lime Cheesecake Sugar Cookie Cups
- Raspberry Chocolate Cheesecake
- German Chocolate Cheesecake
- Blueberry Cheesecake
- Strawberry Cheesecake
- Cookie Dough Cheesecake Bars
- Caramel Apple Cheesecake Bars
- Cherry Cheesecake Dip
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Cranberry Eggnog Cheesecake
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Ingredients
Special Equipment
- 1 9″ 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
- 2 cups finely ground gingersnap cookie crumbs
- 1/4 cup packed light or medium brown sugar
- 1/2 cup butter, melted (1 stick)
Eggnog Cheesecake Filling
- 4 8 oz. pkgs. cream cheese at room temperature (full fat)
- 1 cup + 2 tablespoons sugar
- 3 tablespoons all-purpose flour
- 4 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 cup eggnog at room temperature (full fat)
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Eggnog Cream Topping
- 1 1/4 teaspooon unflavored gelatin
- 1 ½ tablespoons water
- 1 cup heavy cream
- 1 cup sifted powdered sugar
- 1/2 cup eggnog
- 1/2 cup sour cream
Cranberry Topping
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup cranberry juice
- 1 1/2 cups fresh cranberries (or thawed frozen cranberries)
Instructions
- PREHEAT oven to 325 degrees F.
- 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.
- 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.
- Line bottom of pan with parchment paper and lightly grease the inside of your entire springform pan with nonstick cooking spray.
- 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.
- WATER BATH: Fill a roasting pan with 1 ¼ 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.
- 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.
- 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.
- 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.)
- 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.
- 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.
- EGGNOG CREAM TOPPING: You can prep this Topping at any point prior to topping your cheesecake and store in the refrigerator. Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Microwave for 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream.
- Add heavy cream and powdered sugar to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.) Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted, it will be very thick).
- Fold in eggnog and sour cream until smooth. Store in the refrigerator until ready to serve.
- ASSEMBLE: When ready to serve, evenly spread Eggnog Cream Topping over cheesecake. Spoon ½ (or more if desired) Cranberry Topping over Eggnog Cream and spoon remaining Cranberry Topping over individual servings
- CUT: Fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.
Notes
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Holly says
I buy eggnog the second it shows up too! Our favorite is to mix it with sprite. I know my family will go crazy over this cheesecake. Thanks for sharing Jen. Merry Christmas!
Jen says
Yes! Can never have too much eggnog and if your family loves it so much I think they will especially love this cheesecake! Merry Christmas!
Anna says
This looks perfect for Christmas! Thank you so much for the tip of wrapping the pan in slow cooker liner! I have been so frustrated making cheesecake because they always seem to leak. They end up tasting okay but it has been so discouraging. Excited to make this and have it be leak free! Merry Christmas!
Jen says
You are so welcome Anna! I was so excited when I discovered that tip myself – takes all the worry out of making a cheesecake! I hope your family loves this cheesecake! Merry Christmas!
Nat says
This was so light and the cranberry topping was fantastic. I did have issues with the bottom of the cheesecake getting wet. I’ve never seen nor heard of slow cooker liners in Australia. I wrapped it in layers of alfoil but the water still got in. I tipped the cheesecake over and scrapped off the soggy bottom then made another base and once cooled tipped the cheesecake back on top. Sounds messy but turned out ok and tasted quite amazing. A perfect finish to Christmas lunch as its quite warm here at the moment. I would make this again but not in the water bath. Would the cooking time be the same?
Jen says
Hi Nat, I am am so glad this was the perfect addition to Christmas and I’m so glad you were able to save the bottom by making it again. Without a water bath, it definitely will crack as the moisture will be absorbed from the edges first. You can try placing a roasting pan full of water on the bottom rack of the oven, with the cheesecake on the top rack and this should help some. I believe the cooking time should be the same but have never done it so I can’t be sure :). Best of luck!
pamela says
hi jen I have a question I want to make this cranberrie eggnog cheese cake would I be able to use whole cranberries sauce in the can or frozen ones cause I don’t think there in season any more I live in fla this recipe looks so good I’m going to make your blueberrie cheese cake tomorrow for my husband ok thanks again
Jen says
Hi Pamela, I wouldn’t recommend whole cranberry sauce but you could use frozen cranberries (thawed) instead. Hope this helps and that you also love the Blueberry Cheesecake!
Cyndi says
Okay, your suggestion to use Crockpot Liners is GENIOUS! I’ve been making cheesecake for years and never thought of this! I always make an eggnog cheesecake for Christmas. This year I’ll be using your recipe, the eggnog cream topping and the cranberries are definitely going to pump up the holiday flavor! Can’t wait to try it.
Jen says
Thank you so much Cyndi! I love the crockpot liners because they take away the “is it going to leak?” stress! I am excited for you to try this eggnog cheesecake – I hope it becomes your new holiday favorite!
Jennifer says
Can’t wait to try this for Christmas. I was wondering if I could freeze the cheesecake (without the topping) so I can make it ahead?
Jen says
Hi Jennifer! Rather than freezing it, I would let it sit in the refrigerator for up to 3-5 days as it develops even more flavor that way. Enjoy!
Linda Sain says
Where can I buy slow cooker liners?
Jen says
Hi Linda, they should be carried by your grocery store- the aisle with kitchen gadgets. If you can’t find them then I would ask someone who works there. Enjoy!
Bobby says
Hi Jen. I have a question about the cranberry topping. In your blog you wrote,
“Finally, the Cranberry Topping is an easy reduction of cranberries, orange juice, sugar and cornstarch that you can make the day before and will want to eat the day before.”
Specifically, you mentioned using “orange juice” for the topping. However, in the ingredients list orange juice is not mentioned, and you have “cranberry juice” listed instead. I was just wondering which one you recommend using. I plan to make this today so please get back to me soon if you can! I’ve been so looking forward to this recipe for about a month now! Lol. I’m sure it will be fantastic either way… Thanks Jen, and Merry Christmas!
Jen says
Hi Bobby, I’m so sorry about the confusion! The recipe is correct as written using cranberry juice – I have corrected it in the post as well. Thank you for bringing that to my attention! I hope you have a very Merry Christmas!!!
Bobby says
Perfect! Sounds great, thank you! I will make sure to leave a review after I try it out.
Jen says
Hi Jen,
Do you think I could make the eggnog cream and top the cheesecake a few hours before serving?
Thanks!
Jen says
Absolutely!
Steffany says
This cheesecake was amazing but when I made it my eggnog cream was really runny. Any idea where I went wrong?
Jen says
Hi Steffany, the heavy cream needs to be beat until stiff peaks and then when you stir in everything it should be creamy. The only thing I can think of is that the heavy cream wasn’t stiff enough. Hope that helps!
Scott says
This cheesecake came out flawless. I made it for my family at Christmas and it was my first time making a cheesecake. It looked and tasted incredible. May I ask a question. I would like to keep your recipe but change it just to a vanilla cheesecake. Since I am not that experienced could I use half and half with vanilla in replace of the eggnog?
Jen says
YAY! We love a flawless cheesecake! I would replace the eggnog with 1 cup full fat sour cream and it will be amazing! Enjoy!
Brittany says
I really want to make this cheesecake, but noticed it calls for full fat eggnog. I am not much of a fan of traditional eggnog, so I usually purchase Silk Nog which is a soy based beverage. My family and I really enjoy the soy version. Do you think the Silk Nog could be used in place of the traditional eggnog, or would it be too light of a liquid? Thanks!
Jen says
Hi Brittany, I think it would be too light of a liquid – you could possibly add some extra flour to make up the difference but I’d have to experiment to be sure. If you like the soy version, I am sure you would like the traditional version in this cheesecake.
Kim says
Just made this recipe for our holiday festivities and it is sooooo delicious! Directions were clear and easy to follow as well. This recipe is good in its entirety but I can also see myself making all three parts separately as well and using it for toppings on scones, pancakes, French toast or even just to slather in my arm and lick off… lol… but seriously the toppings are that good! Thanks for sharing!
Jen says
Aw, Kim you made my day, THANK YOU so much! I know you must be busy on Christmas Eve, so I especially appreciate you taking the time to comment! I’m thrilled this Eggnog Cheesecake was easy to follow and such a hit! I am laughing at the visual of you slathering the topping on your arm – that’s the ultimate compliment 🙂 Merry Christmas!
Laura says
Hi! I have one question please: do you use our cranberry juice or cranberry juice cocktail ? Thanks
Jen says
Hi Laura, I use cranberry juice. Enjoy!
Ray says
I made this recipe yesterday to serve today (Christmas Eve). Everything was perfect except the Eggnog Topping which poured off the cake like a waterfall when I removed the springform. The cake sat for over 24 hours in the refrigerator and the Eggnog Topping was applied this morning and was refrigerated with the cake for about 6 hours prior to serving. Not sure what went wrong here.
Jen says
Hi Ray, I’m sorry the topping went awry. The topping is supposed to be added just when ready to serve the cheesecake. The problem was that it was refrigerated for an extended period of time which causes it to weep just like you experienced. If you would like to apply it ahead of time next time, it will need to be stabilized with unflavored gelatin. If you’re interested in this, let me know and I can send the details.
Ray says
Thank you for your reply. I knew it was something that I did wrong as it was fine and firm after initially mixing it. I would be very interested about stabilizing it with gelatin because I would seldom have the opportunity to mix and apply before serving especially if I am taking to a party elsewhere (and then there would be refrigerated leftovers to worry about, if any).
Jen says
Hi Ray, I have updated the whipped topping to make it stabilized with gelatin which will make it thicker. This should do the trick!
Ray says
Thank you Jen, I do plan to make your recipe again on the 23rd to serve for Christmas Eve, I will definitely try this!
Jen says
Awesome! Merry Christmas!
Erin says
I’d love to know the details! I’m planning on making this for Christmas Eve, but I’ll need to make the topping probably six hours in advance of eating. I can keep cheesecake/topping/cranberries separate and assemble just before eating, but I’m not hauling my mixer along with us.
Jen says
Yes, that will work great!
Shannon says
Hello! I have made this cheesecake two times in the last few years and it is absolutely delicious. I am going to be making it again for Christmas dinner. Both times I have made it, I have followed the directions exactly, and both times my eggnog whipped topping has come out runny, which makes the cranberry topping drop off of the cheesecake. Any suggestions for improving this? Increase the whipping cream amount? Decrease egg nog?
Jen says
Hi Shannon, I’m so pleased you loved this cheesecake! I have updated the whipped topping to make it stabilized with gelatin which will make it thicker. This should do the trick!
Diane says
I made this for dessert for our Christmas Eve gathering and I was told it was the best cheesecake people have ever had! Thank you for a wonderful recipe. The only thing I changed was I used mixed frozen berries instead of cranberries because I couldn’t get cranberries at the time.
Jen says
That is such a high compliment! I’m so glad that it was a hit!