Description
A delightful no-bake cheesecake infused with creamy eggnog spices, topped with a crunchy gingersnap crust—perfect for holiday gatherings.
Ingredients
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 tablespoon cornstarch
Instructions
- Prepare the crust: In a mixing bowl, combine gingersnap cookie crumbs, melted butter, and granulated sugar. Mix until well combined and press into the bottom of a 9-inch springform pan.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and beat until combined.
- Incorporate eggnog and spices: Slowly add eggnog, vanilla, ground nutmeg, and ground cinnamon to the cream cheese mixture. Mix until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the eggnog filling.
- Combine and chill: Pour cheesecake filling into the prepared crust, smoothing the top. Cover and refrigerate for at least 4 hours or until set.
Notes
Serve with a drizzle of caramel or chocolate, whipped cream, and additional spices for a festive touch. Can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American