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Lighter Eggnog Cheesecake with Gingerbread Crust

Lighter Eggnog Cheesecake with Gingerbread Crust - featured image
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A creamy, spiced eggnog cheesecake with a crunchy gingerbread crust, lightened up with reduced-fat cream cheese and Greek yogurt. Perfect for holiday gatherings without the guilt.

Ingredients

Scale
  • 1 ½ cups gingerbread cookie crumbs (about 20–25 cookies, crushed finely)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar, packed
  • Pinch of salt
  • 16 ounces (450g) reduced-fat cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 cup (240ml) light eggnog
  • ½ cup (120g) plain Greek yogurt, 2% or full-fat
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves (optional)
  • ½ cup (120ml) light whipped topping (for topping, optional)
  • Extra ground nutmeg for dusting (optional)
  • Optional: crushed gingerbread cookies for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingerbread cookies into fine crumbs. In a medium bowl, combine cookie crumbs, melted butter, brown sugar, and salt. Press firmly into bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
  2. Reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat for another minute.
  3. Add light eggnog and Greek yogurt, beating on low speed until just combined. Add eggs one at a time, beating on low after each addition. Add vanilla, cornstarch, nutmeg, cinnamon, and cloves (if using). Mix on low until just combined.
  4. Pour filling over cooled crust. Tap pan on counter to release air bubbles. If using a water bath, wrap bottom of springform pan with two layers of aluminum foil. Place in a roasting pan and pour hot water halfway up sides. Bake at 325°F (160°C) for 45-55 minutes, until edges are set and center jiggles slightly.
  5. Turn off oven and crack door open. Let cheesecake sit in cooling oven for 1 hour. Remove from water bath (if used) and cool completely on a wire rack (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. To serve, run a knife around edge of pan before releasing springform latch. Slice with a sharp knife dipped in hot water and wiped clean between cuts. Top with whipped topping, nutmeg, and crushed gingerbread cookies if desired.

Notes

Room temperature ingredients are crucial for smooth texture. Do not overmix batter to prevent cracks. Water bath is optional but helps prevent cracking. Cheesecake must chill at least 4 hours, preferably overnight, for best texture and flavor.

Nutrition

Keywords: eggnog cheesecake, gingerbread crust, light cheesecake, holiday dessert, Christmas cheesecake, reduced-fat cheesecake

Find it online: https://ovenmila.com/lighter-eggnog-cheesecake-with-gingerbread-crust/