Mrs. Madi's Eggnog Cheesecake with Gingersnap Crust combines two favorite holiday flavors.
Madison Reid, aka Mrs. Madi joined us with the recipe and tips to make it turn out just right.
Crust
- 16 oz. Gingersnap cookies
- 1/4 cup brown sugar
- 6 tbsp melted butter
Cheesecake
- 32 ounces cream cheese softened to room temperature
- 1 1/2 cups granulated sugar
- 1 cup eggnog
- 1/4 cup sour cream
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees
- Prepare a 9 inch springform pan with non stick spray and parchment paper lining the bottom
- Wrap the springform pan's bottom and sides tightly with aluminum foil to prevent water from seeping in during the water bath.
Crust
- In a food processor, chop up the gingersnap cookies. If you don’t have a food processor, use your hands to crumble the cookies into a fine sand.
- Mix the cookies with 1/4 brown sugar and 6 tbsp melted butter, mix until combined.
- Press the crust into the bottom of the prepared springform pan
Cheesecake
- In a standing mixer with a paddle attachment, add cream cheese. Mix on high speed until smooth.
- Add the eggnog and sour cream and mix on high speed until fully combined.
- Add the vanilla and cinnamon. Mix until everything is combined and smooth.
- Last add the eggs & sugar. Mix gently to avoid incorporating excess air, which can cause cracks and make the cheesecake too dense.
- Pour the batter onto the prepared crust.
- Place the 9” springform pan with the cheesecake inside a larger cake pan (I use an 11" round pan but you can use anything big enough to give at least a 1" gap between the pans), then carefully fill the outer pan with hot water. This is your water bath.
- Bake for 60 minutes, or until the edges are set and the center has a slight wobble (about a 2-inch area) when gently shaken. For precise doneness, insert an instant-read thermometer into the center—the cheesecake is ready when the center reaches 150–155°F (65–68°C).
- Turn off the oven and let it cool inside with the door cracked open for 30-60 minutes—this prevents cracks.
- Remove the cheesecake and let it sit at room temperature for 30 minutes to 1 hour.
- Cover the cheesecake and place it in the fridge for at least 7 hours to set and chill.
- Serve with whipped cream and caramel sauce.
Madison has tips and trouble-shooting advice on her website for you as well.
Be sure to check out all of her recipes at mrsmadi.com.
