Eggnog Cheesecake Recipe

Prepare the Crust

Preheat your oven to 350°F (175°C).

In a food processor, crush the ginger snap cookies until fine crumbs form.

In a mixing bowl, combine the cookie crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake the crust in the preheated oven for 10 minutes, then remove and let cool.

Prepare the Filling

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Gradually add the granulated sugar and continue to beat until fully combined.

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

Mix in the eggnog, vanilla extract, and nutmeg until the filling is smooth and well combined.

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight.

Make the Chantilly

In a chilled mixing bowl, combine the heavy cream, powdered sugar, cinnamon, and nutmeg.

Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form.

Transfer the spiced chantilly to a piping bag or simply spoon it over the chilled cheesecake.

Prepare the Eggnog Foam

In a small bowl, sprinkle the gelatin powder over the water and let it sit for 5 minutes to bloom.

Gently heat the bloomed gelatin in the microwave for about 10-15 seconds until dissolved.

In a mixing bowl, whisk together the eggnog and dissolved gelatin until combined.

Allow the eggnog mixture to cool slightly before spooning it delicately over the cheesecake.