Cinnamon Eggnog Cheesecake with a gingersnap cookie crust! With hints of cinnamon, eggnog and gingerbread in each bite, you’re going to love this cheesecake!
We are officially ONE WEEK away from Christmas!!! How excited are you?!
We don’t go overboard with the gifts and I was actually starting to second guess myself. Should we buy more presents for the girls? Should we make sure the presents are overflowing from under the tree? Is that what it’s all about?
Yesterday, I got to go with my daughter on her school field trip to the Overture Center for the Arts to watch 
Now, if you know me, you know I can get emotional sometimes . . yes, when my heartstrings are pulled, watch out and pass me a kleenex. And if it involves sick kids or something worse, pass me the entire box. Well, needless to say, I was crying watching A Christmas Carol. The performance was beautiful and the message behind the story came at just the right time for me. I kept turning to my daughter, wondering how much she was soaking in and actually understanding. Seeing how little Bob Cratchit’s family has, yet how thankful and happy they are.
It’s a lot to take in for a 7 year old I would imagine. . watching each ghost (Ghosts of Christmases Past, Present and Yet to Come) visit Ebenezer Scrooge and thinking about what must be going through his mind, all the regret, all the sadness, wishing he could go back in time and re-do so many things. But, of course, I love the end of the story when Scrooge is transformed into a kind and giving man.
It’s funny how things work . . the timing of everything. . I needed to be reminded of this message and the true meaning of Christmas for me.
This Christmas will be about spending time with my family, being thankful for what we have and family traditions. Family traditions for us includes baking. . and a lot of it. My husband and I love eggnog . . I think there’s something so magical about it. . the fact that it’s seasonal and mainly comes out over the holidays. It’s something that a lot of people love and enjoy over the holidays.
I’ve partnered with 
Since my husband and I love eggnog and cheesecake, I decided to bake a Cinnamon Eggnog Cheesecake! And I should mention that because I fell in love with my gingersnap cookie crust for 
You guys. . this cheesecake is amazing. You get a hint of eggnog, a hint of cinnamon and a hint of gingerbread. I love it!!! My husband, who usually just takes a few bites of my sweet treats (because I bake so much), ate the entire slice and went for a second.
Happy Holidays!! Hope your holidays are filled with wonderful family traditions, quality time and sweet treats!
Cinnamon Eggnog Cheesecake
Ingredients
For the crust:
- 1 box 16 oz store bought gingersnap cookies
- 4 to 6 tablespoons unsalted butter melted + more for coating the pan
For the cheesecake:
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 4 8-ounce packages cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup eggnog
- 1 large egg yolk at room temperature
- 4 large eggs at room temperature
For the chocolate ganache:
- 4 ounces bittersweet chocolate chopped
- 4 ounces semi-sweet chocolate chopped
- 1/2 cup heavy cream
Instructions
For the crust:
- Preheat oven to 325°F and grease or spray your springform pan. Pulse the gingersnap cookies in a food processor to make fine crumbs. Add the melted butter (start with 4 tablespoons and add more melted butter if needed) and pulse until combined. Press the mixture into the bottom of your 9 x 3-inch springform pan with removable bottom. Bake for about 12 to 15 minutes, or until golden brown. Cool completely.
For the Cheesecake:
- In a small bowl, combine the sugar and flour and set aside. Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. With the mixer running, slowly pour in the sugar/flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
- With the mixer on low, add in the vanilla, nutmeg, cinnamon and salt and then slowly pour in the eggnog; mix until just combined. Add the egg yolk, then the whole eggs one at a time, allowing each egg to incorporate completely before adding in the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
- Pour the filling into the prepared crust, tap to remove any bubbles, and bake until the edges of the cheesecake are browned and the center is barely set, for about 60 minutes. Turn OFF the oven and leave the cheesecake in the oven for 1 hour.
- Remove the cheesecake from the oven and place on a cooling rack. Once cooled, you can make the chocolate ganache and serve, or, you can refrigerate or freeze for a day or two until ready to enjoy.
For the chocolate ganache:
- Place the chopped chocolate in a small bowl and set aside. Heat the heavy cream in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir from the middle out, until all of the chocolate is melted and the mixture is smooth. Allow the chocolate ganache to cool just slightly and then pour over the top of the cheesecake.
Recipe adapted from 
Disclosure: This is a sponsored post in partnership with Davidson’s Safe Eggs. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I use and love.
