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Light Eggnog Cheesecake with Gingersnap Crust

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A light and creamy eggnog cheesecake with a spiced gingersnap crust, perfect for holiday gatherings without the heavy feeling.

Ingredients

Scale
  • 1 ½ cups crushed gingersnap cookies (about 30 cookies)
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, melted
  • 16 ounces reduced-fat cream cheese, softened
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 3 large eggs, room temperature
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons bourbon (optional)
  • ½ cup heavy cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Freshly grated nutmeg (for garnish)
  • Crushed gingersnaps (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse gingersnap cookies into fine crumbs. Combine crumbs with ¼ cup sugar and ½ teaspoon cinnamon in a medium bowl.
  3. Pour melted butter over crumb mixture and stir until moistened. Press firmly into bottom and ½ inch up sides of a 9-inch springform pan.
  4. Bake crust for 10 minutes until fragrant and lightly browned. Set aside to cool.
  5. Reduce oven temperature to 325°F (160°C).
  6. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape bowl.
  7. Add ¾ cup sugar and 2 tablespoons flour; beat until combined, about 1 minute. Scrape bowl.
  8. Add Greek yogurt and beat on low speed until just combined.
  9. Add eggs one at a time, beating on low after each addition until just combined.
  10. Add eggnog, vanilla extract, nutmeg, cinnamon, and bourbon (if using). Beat on low until smooth.
  11. Stir batter with a spatula to ensure even mixing.
  12. Wrap bottom and sides of springform pan with double layer of aluminum foil.
  13. Pour filling into cooled crust.
  14. Place springform pan in a large roasting pan. Pour hot water into roasting pan until halfway up sides of springform pan.
  15. Bake at 325°F (160°C) for 55-65 minutes until edges are set and center jiggles slightly.
  16. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
  17. Remove from water bath, remove foil, and cool completely at room temperature, about 2 hours.
  18. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  19. To serve, run a thin knife around edge of pan, release springform clamp, and remove sides.
  20. For topping, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe over cheesecake.
  21. Garnish with freshly grated nutmeg and crushed gingersnaps. Slice with a sharp knife, wiping blade clean between cuts.

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix the batter to prevent cracking. The water bath is essential for even baking. Chill overnight for optimal texture. If cheesecake cracks, cover with whipped cream.

Nutrition

Keywords: eggnog cheesecake, light cheesecake, gingersnap crust, holiday dessert, Christmas dessert, New Year's dessert

Find it online: https://ovenmila.com/light-eggnog-cheesecake-with-gingersnap-crust-easy-holiday-recipe/