Eggnog Cheesecakes with Gingerbread Crust
I actually wrote this recipe a few years ago but didn’t get around to testing it during the holiday season, and then, of course, couldn’t get my hands on eggnog. So I finally got around to testing it this year, and let me tell you, it was worth the wait. This Eggnog Cheesecake has a perfect eggnog flavor, a kick of bourbon, and it blends so perfectly with the gingerbread crust, making it a perfect holiday treat!
What you’ll need
Ideally you’ll need a few things here: a muffin tin and paper liners, a small mixing bowl, a double boiler (not sure what this is? Scroll down and check out how to use a double boiler!), and a hand mixer. If you don’t have all of these things, that’s okay, work with what you do have!
How to prepare your pan
Line your muffin tin with paper liners, or spray with non-stick spray.
How to use a double boiler
To use a double boiler, you ideally want a heat proof bowl with a lip so it can rest on the edge of the pot without touching the water in the pot. You don’t need much water in the pot, but the goal is for the water to not touch the bottom of the bowl, so the bowl heats from the steam coming off the water. If you don’t have this, or if it’s not exactly this, that’s okay, whatever you have will likely work fine for this recipe!
How to make Eggnog Cheesecakes with Gingerbread Crust
You’ll start by making the crust, which is simply combining the gingersnap crumbs and melted butter until the butter fully moistens the crumbs. Then divide the crumbs among the muffin cups and press down until the crumbs are firmly pressed into the cups. Bake these crusts, and then you can turn off your oven – the rest is no-bake!
While the crusts are cooling, everything else except the cream cheese goes into the bowl of your double boiler. Stir while heating until the melts have melted and the mixture is smooth. Let this mixture cool for about 15-20 minutes before adding the cream cheese. Once cool, beat in the cream cheese. The mixture will be fairly liquidy, but I promise it will set! Divide the mixture among the cups on top of the cooled crusts, and then refrigerate until set.
Can cheesecake be served warm?
It would probably be okay to serve this cheesecake at room temperature, but I wouldn’t serve it warm. It’s definitely the most delicious served straight out of the refrigerator. If you think it needs to sit out for a while before serving due to circumstances (refrigerator space, travel time, etc.), I would suggest freezing them, and then taking them out ahead of serving to allow them to defrost will still allow them to be served somewhat chilled.
Why is my cheesecake lumpy?
The cream cheese will beat into the mixture the most smoothly if the cream cheese is room temperature. If it’s not, it may stay a little bit lumpy, but it will still taste great!
Is cheesecake better baked or not?
Baked cheesecake tends to be denser, whereas no-bake cheesecake tends to be lighter. This cheesecake is denser than your standard no-bake cheesecake because of the vanilla melts, but tastes just as delicious as other methods, but is so much easier!
Looking for other cheesecake recipes? Check these out:
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Eggnog Cheesecakes with Gingerbread Crust
- 2.5 cups gingersnaps crumbs
- 1 stick butter melted
- 2 cups vanilla melts
- 1 cup eggnog
- 1/4 cup bourbon optional
- 2 8 oz blocks cream cheese
- Preheat oven to 350° F.
- Spray muffin tin with nonstick spray or line with paper liners.
- Combine gingersnap crumbs and melted butter until crumbs are well moistened.
- Divide the crumbs evenly among the 12 muffin cups, and press into the bottom of the cups.
- Bake for 5-7 minutes.
- Let cool.
- While the crusts cool, combine the vanilla melts, eggnog, and bourbon in a double boiler, stirring until smooth.
- Remove from heat and cool the mixture for 15-20 minutes.
- Beat the cream cheese into the eggnog mixture until smooth.
- Spoon on top of cooled crusts, and refrigerate for at least one hour until set.
- Serve cold and enjoy!