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Gingersnap Eggnog Cheesecake

Christmas has a few signature flavors, and this dessert captures the essence of two of the most important ones! Gingersnap Eggnog Cheesecake will make you feel the spirit of the season in every bite. Take it as a hostess gift for your holiday parties or make it as a unique addition to your own array of holiday sweets. And since there are a million other things vying for your attention this time of year, know that this Gingersnap Eggnog Cheesecake is not as labor-intensive as a classic cheesecake. Crush up some gingersnaps and combine with sugar and butter to form the spiced crust. Press into a springform pan and bake. The Gingersnap Eggnog Cheesecake filling is a luscious blend of Smith's Eggnog, Smith's Sour Cream, cream cheese, sugar, eggs, vanilla and nutmeg. Pour into the crust and bake until set. After it's cooled, you can revel in this most delightful, seasonal confection.

How to Make



  • 1-1/2 cups crushed ginger snaps
  • 1/2 cup sugar
  • 1/3 cup butter, melted



  1. Preheat oven to 350 F. Grease a 9" pie dish.
  2. In a small bowl, combine the ginger snaps and the sugar. Add the butter and mix using a fork. Press onto the bottom of a 9" spring-form pan, and about a half inch up the sides.
  3. In a mixing bowl, add the cream cheese, Smith's sour cream, sugar, eggs, vanilla, Smith's eggnog and nutmeg. Mix well. Pour into cooled crust. Bake for about 45 minutes. Cheesecake should be set. Turn the oven off and open the door to the oven and let sit an hour. Take out and cool.


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