Description
A creamy and rich no-bake cheesecake infused with the warm spices of eggnog, all sitting atop a crunchy gingersnap crust. Perfect for holiday gatherings!
Ingredients
- 2 cups gingersnap cookie crumbs (about 30 cookies)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup heavy whipping cream
Instructions
- In a medium bowl, combine gingersnap cookie crumbs, melted butter, and granulated sugar. Stir until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and chill in the refrigerator.
- In a large bowl, beat the softened cream cheese until smooth, then gradually add powdered sugar.
- Mix in eggnog, vanilla extract, nutmeg, and cinnamon until smooth.
- In another bowl, whip the heavy cream until stiff peaks form and fold it into the eggnog mixture.
- Pour the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or until set.
- Once set, remove from the pan, slice, and serve with optional garnishes.
Notes
Feel free to customize the recipe with your favorite flavors or toppings!
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American