Print

Lighter Eggnog Cheesecake with Easy Gingersnap Crust

lighter eggnog cheesecake - featured image
Print Recipe

A creamy, spiced eggnog cheesecake with a crunchy gingersnap crust that’s lighter than traditional cheesecake. Perfect for holiday gatherings, this recipe uses low-fat cream cheese and Greek yogurt for a rich yet guilt-free dessert.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs (about 25–30 cookies, crushed finely)
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 16 ounces low-fat cream cheese, softened (Neufchâtel cheese works well)
  • ½ cup plain Greek yogurt (2% recommended)
  • ¾ cup granulated sugar (can reduce to ⅔ cup)
  • 2 large eggs, room temperature
  • 1 cup eggnog (regular or light)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg, plus extra for garnish
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves (optional)
  • ½ cup heavy cream or coconut cream, whipped (optional topping)
  • 1 tablespoon powdered sugar (for whipped cream, optional)
  • Extra crushed gingersnaps for garnish (optional)
  • Fresh cranberries or a sprig of rosemary for garnish (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of aluminum foil, making sure the foil comes up at least halfway on the sides.
  2. Make the crust: In a food processor, pulse gingersnap cookies until fine crumbs form. Transfer to a medium bowl, add melted butter, sugar, and salt, and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared springform pan. Bake for 8 minutes, then set aside to cool.
  3. Start the filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  4. Add sugar and yogurt: Beat in granulated sugar and Greek yogurt until well combined, about 1 minute. Add eggs one at a time, beating on low speed after each addition just until incorporated.
  5. Pour in the eggnog: With mixer on low, slowly add eggnog, vanilla extract, nutmeg, cinnamon, and cloves. Mix just until combined. Batter will be thinner than traditional cheesecake batter.
  6. Pour filling over crust: Gently pour batter into cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  7. Set up water bath: Place wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  8. Bake: Bake at 325°F (165°C) for 50-60 minutes, until edges are set and center is slightly jiggly (like Jell-O). Internal temperature should be about 150°F (65°C).
  9. Cool slowly: Turn off oven, crack the door open, and let cheesecake sit in warm oven for 1 hour. Then remove from water bath, remove foil, and cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight.
  10. Serve: Run a knife around the edge of the pan before releasing the springform. Slice with a sharp knife, wiping blade clean between cuts. Top with whipped cream, a sprinkle of nutmeg, and crushed gingersnaps if desired.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix to avoid cracks. The water bath is essential for even baking and preventing cracks. Cool the cheesecake slowly in the oven to avoid cracking. For best flavor, refrigerate overnight before serving.

Nutrition

Keywords: eggnog cheesecake, lighter cheesecake, holiday dessert, gingersnap crust, Christmas cheesecake, easy cheesecake recipe

Find it online: https://ariaappetite.com/lighter-eggnog-cheesecake-with-easy-gingersnap-crust/