Description
A rich cheesecake featuring a spiced snickerdoodle cookie crust and a creamy eggnog filling.
Ingredients
Scale
- 1 1/2 cups crushed snickerdoodle cookies
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup eggnog
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the crushed snickerdoodle cookies, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
- Reduce the oven temperature to 325 degrees Fahrenheit.
- In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth.
- Beat in the eggnog, eggs, vanilla extract, and nutmeg until just combined. Do not overmix.
- Pour the cheesecake batter over the cooled crust.
- Bake for 45 to 55 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove the cheesecake from the oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a smoother crust, pulse the cookies in a food processor until fine crumbs form.
- If you do not have eggnog, you can substitute with 1/2 cup heavy cream mixed with 1/4 teaspoon rum extract for a similar flavor profile.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: eggnog cheesecake, snickerdoodle crust, holiday dessert, cream cheese, baked cheesecake