Eggnog Cheesecake

Smooth and creamy eggnog cheesecake with a gingerbread crust, crafted by @carter__bk.

Prep time: 30

Servings: 8



  • 32 Ounces organic Clover cream cheese(4 packs)
  • 4 organic Clover eggs
  • 1/2 cup granulated sugar
  • 1 cup organic Clover Eggnog
  • 2 Tbsp Cornstarch
  • 1/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 2 cups ground ginger bread crumbs
  • 1/4 cup brown sugar
  • 6 Tbsp Clover organic unsalted butter



Start with preparing the crust by crushing up 2 cups of your favorite gingerbread or gingersnaps into a fine dust. Melt down the 6 tablespoons of butter and pour over the gingerbread along with the brown sugar. Mix until combined and then transfer to a greased springform pan and form the crust along the bottom and edges of the pan. Set aside and pre heat your oven to 325F


Move onto preparing the filling by beating the softened cream cheese with an electric mixer for a couple of minutes until light and fluffy. Add the sugar while mixing followed by one egg at a time. Scrape the bottom of the bowl to ensure everything is mixing properly. Pour in the eggnog, stir together and then finish it off with spices, cornstarch and salt.


Pour the filling into the springform pan. Place a large roasting pan into your oven that is large enough to fit your cake pan. Place your cheesecake into the pan and carefully fill it halfway with hot water. Bake for 80-90 minutes until the filling is set but not firm. Let chill on the counter for one hour before placing in the fridge to chill for an additional 8 hours or overnight. Its very important to allow your cheesecake enough time to chill before serving.


Once chilled carefully remove from your springform pan and garnish with whipped cream.