Easy Eggnog Cheesecake
Consider this Easy Eggnog Cheesecake for the holidays! It's so good, no baking required and the creamy eggnog filling is irresistible!! And depending on your preference, the homemade crust is delicious and can be made with either gingersnaps or graham crackers! Are you craving a slice of this already?
Servings: 12 Servings
Calories:
Ingredients
Crust
- 3 cups crushed graham crackers or gingersnaps 12 oz. package gingersnap cookiesor 2-3 sleeves graham crackers
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter melted
Eggnog Cheesecake Filling
- 16 oz softened cream cheese
- 1 cup granulated sugar
- ½ cup eggnog
- 1 teaspoon rum extract vanilla extract or ⅓ cup RumChata for boozy!
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 16 ounces heavy whipping cream
Toppings
- To decorate you can use sprinkles, sugar coated cranberries or some fun little gingerbread guys on top!
Instructions
Crust
- Whisk together cookie crumbs, brown sugar and butter in a large bowl until combined.
- Transfer mixture to an 8 or 9 inch springform pan and use a measuring cup or your hand to press down to form a smooth surface. Keep in refrigerator 30 minutes before adding filling.
Eggnog Cheesecake Filling
- In a large bowl, beat softened cream cheese and sugar until creamy.
- Add in eggnog, rum/vanilla extract and/or RumChata, nutmeg and cinnamon. Beat until fully incorporated.
- Whip heavy cream until stiff peaks form.
- Fold eggnog mixture into whipped cream.
- Add filling and spread evenly on top of the crust
- Refrigerate at least 2-3 hours before serving.
- Garnish with additional whipped topping, cookies or sprinkles if desired.
Notes
- If you don't have 16 ounces of heavy whipping cream, you can replace with 4 cups of cool whip
. You'll need more if you want to add it to the top of your cheesecake.