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Lighter Eggnog Cheesecake with Gingersnap Crust (Easy, Best & Homemade)

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A lighter version of eggnog cheesecake with a gingersnap crust that’s creamy, spiced, and festive. This recipe uses reduced-fat cream cheese and Greek yogurt to cut calories without sacrificing flavor, and it bakes without a water bath for a crack-free finish.

Ingredients

Scale
  • 1 ½ cups crushed gingersnap cookies (about 30 cookies)
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces reduced-fat cream cheese, softened
  • 8 ounces full-fat cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 3 large eggs, room temperature
  • 1 cup prepared eggnog (thick and creamy)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves
  • ½ cup heavy cream (for optional topping)
  • 1 tablespoon powdered sugar (for optional topping)
  • Freshly grated nutmeg for garnish (optional)
  • Crushed gingersnap cookies for sprinkling (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Place a rack in the middle position. Line the bottom of your springform pan with a circle of parchment paper.
  2. Make the crust: Crush your gingersnap cookies until you have fine crumbs with a few slightly larger pieces for texture. In a medium bowl, combine the crumbs, sugar, and salt. Pour in the melted butter and stir until every crumb is coated. The mixture should look like wet sand and hold together when pressed in your fist.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared springform pan. Using the bottom of a measuring cup or a flat glass, press the crumbs firmly into an even layer across the bottom and about 1 inch up the sides. Bake the crust for 10 minutes, then set it aside to cool while you make the filling. Leave the oven on.
  4. Soften your cream cheese: Take your cream cheese out of the fridge at least 30 minutes before starting. If you’re in a hurry, cut it into cubes and let it sit on the counter for 15 minutes.
  5. Beat the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy—about 2 to 3 minutes. Scrape down the sides and bottom of the bowl with your spatula at least once.
  6. Add the Greek yogurt and vanilla: Beat in the Greek yogurt and vanilla extract until just combined. Again, scrape the bowl.
  7. Add the eggs one at a time: Crack each egg into a small bowl first, then add it to the cream cheese mixture. Beat on low speed after each addition just until the yolk disappears.
  8. Add the eggnog and dry ingredients: In a small bowl, whisk together the flour and all the spices. With the mixer on low, slowly pour in the eggnog, then add the flour-spice mixture. Mix until just combined.
  9. Pour the filling over the crust: Give the batter one last stir with your spatula from the bottom up. Pour it gently over the cooled crust. Tap the pan on the counter a few times to release any air bubbles.
  10. Bake low and slow: Place the cheesecake on the middle rack and bake for 55 to 65 minutes. The edges should be set and slightly puffed, but the center should still jiggle like Jell-O when you gently shake the pan.
  11. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. After an hour, transfer the pan to a wire rack and let it cool completely to room temperature—about another 2 hours.
  12. Chill overnight: Once the cheesecake is at room temperature, cover it loosely with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
  13. Make the whipped cream topping: Just before serving, pour the cold heavy cream into a chilled bowl. Beat on medium-high speed until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
  14. Serve and enjoy: Run a thin knife around the edge of the pan before releasing the springform clasp. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Top each slice with a dollop of whipped cream and a sprinkle of fresh nutmeg and crushed gingersnaps.

Notes

Room temperature ingredients are not optional. Cold cream cheese creates lumps. Cold eggs can seize the batter. The jiggle test is your best friend—after 55 minutes, gently shake the pan; if the center wobbles like a wave and the edges look set, it’s done. Don’t open the oven door during baking. Use a serrated knife for slicing. If your crust is too crumbly, add an extra tablespoon of butter next time. This cheesecake improves after 24 hours in the fridge.

Nutrition

Keywords: eggnog cheesecake, lighter cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, no water bath cheesecake

Find it online: https://goldensimmer.com/lighter-eggnog-cheesecake-with-gingersnap-crust-easy-best-and-homemade/