Uncovering the Irresistible Combination: Eggnog Cheesecake with Gingerbread Crust and Gingerbread Sauce

Delicious Eggnog Cheesecake with Gingerbread Sauce and Crust served for the holidays.

The holidays are the perfect time to indulge in festive flavors, and this eggnog cheesecake with a gingerbread crust combines two seasonal favorites into one unforgettable dessert. Creamy, spiced, and bursting with holiday cheer, this cheesecake is a show-stopper for your next gathering.

Let’s dive into the recipe and bring the magic of the season to your dessert table!

Ingredients

For the Gingerbread Crust:

• 2 cups gingerbread cookie crumbs (about 15–20 cookies)

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Eggnog Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 cup eggnog

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cinnamon

For the Whipped Topping (Optional):

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• Additional nutmeg for garnish

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, mix the gingerbread cookie crumbs, granulated sugar, and melted butter until combined.

3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to press firmly.

4. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

2. Add the eggs one at a time, mixing well after each addition.

3. Stir in the eggnog, vanilla extract, nutmeg, and cinnamon until fully incorporated.

4. Pour the cheesecake filling over the cooled crust, spreading it out evenly.

Step 3: Bake the Cheesecake

1. Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set but the center still jiggles slightly.

2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

3. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, for best results.

Step 4: Make the Whipped Topping (Optional)

1. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Spread or pipe the whipped cream onto the chilled cheesecake.

3. Garnish with a sprinkle of nutmeg for a festive touch.

Why You’ll Love This Cheesecake

• Festive Flavors: The creamy eggnog filling and spiced gingerbread crust perfectly capture the essence of the holidays.

• Make-Ahead Dessert: Prepare it the night before to save time on busy holiday mornings.

• Elegant Presentation: This cheesecake is as beautiful as it is delicious, making it ideal for entertaining.

Pro Tips for Success

1. Room Temperature Ingredients: Use softened cream cheese and eggs at room temperature to achieve a smooth filling.

2. Water Bath Alternative: Place a pan of hot water on the lower rack of your oven to create steam and minimize cracking.

3. Chill Completely: Patience is key—allow the cheesecake to chill thoroughly for the best texture and flavor.

This eggnog cheesecake with a gingerbread crust is a holiday dessert that’s sure to impress your family and friends. Whether you’re hosting a festive dinner or looking for a sweet treat to brighten your season, this recipe will quickly become a holiday favorite.

If you try this recipe, let us know how it turned out in the comments below! Don’t forget to share it with fellow dessert lovers—it’s the ultimate crowd-pleaser.

Happy holidays and happy baking!

Here’s the recipe for a delicious gingerbread sauce that pairs wonderfully with pancakes, waffles, ice cream, or even roasted fruits as well:

Ingredients

• 1/2 cup (1 stick) unsalted butter

• 1/2 cup brown sugar, packed

• 1/2 cup molasses

• 1/4 cup heavy cream

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves (optional)

• 1/2 teaspoon vanilla extract

• Pinch of salt

Instructions

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.

2. Add Sugar and Molasses: Stir in the brown sugar and molasses. Cook, stirring constantly, until the mixture is smooth and combined.

3. Incorporate Spices: Add the ginger, cinnamon, nutmeg, and cloves. Stir well to evenly distribute the spices.

4. Add Heavy Cream: Gradually pour in the heavy cream, stirring continuously. Cook for 2-3 minutes until the sauce begins to thicken.

5. Finish with Vanilla and Salt: Remove from heat and stir in the vanilla extract and a pinch of salt.

6. Cool Slightly: Let the sauce cool for a few minutes before serving.

Serving Suggestions

• Drizzle over the cheesecake, ice cream, cakes, or gingerbread cookies.

• Use as a dip for fruits like apples or pears.

• Stir into coffee or hot chocolate for a festive flavor boost.

Store any leftovers in an airtight container in the refrigerator for up to one week. Reheat gently before serving.