Eggnog Cheesecake + Snickerdoodle Crust
Eggnog Cheesecake + Snickerdoodle Crust
Who doesn't love fresh snickerdoodle cookies with a nice glass of eggnog? Instead of leaving regular cookies and nog out for Santa this year, try my Eggnog Cheesecake + Snickerdoodle Cookie Crust instead! Real snickerdoodle cookies are blended with butter to make a decadent crust, while the cheesecake filling is full of eggnog and spices. This is your new favorite holiday dessert!
Santa Claus is coming to town!
Are you ready for Santa's visit this year? Perhaps you and the kids put out snickerdoodle cookies and milk every year for Santa to snack on in between houses. I love traditions like that!
The holidays are all about decadence and richness, and I think dessert should reflect that. By combining my favorite Santa cookie along with my favorite holiday drink, you get Eggnog Cheesecake + Snickerdoodle Cookie Crust!
This cheesecake tastes exactly like Christmas. The cookie crust is made with lots of fresh cookie crumbs, butter, brown sugar, and cinnamon. It gets nice and crisp in the oven next to the creamy eggnog cheesecake layer.
Your guests and family will obsess over this cheesecake for years to come!
Infusing Holiday Flavors
Coming up with holiday recipes is pretty easy if you know what you like. I absolutely love eggnog, so I try and find ways to integrate that ingredient into breakfasts, desserts, mocktails, and anything in-between.
If you are a huge fan of cranberries during the holidays, you can make a cranberry cheesecake! If you like muffins over cheesecake, make that!
Cooking is such a beautiful thing. And the holidays are the perfect time for experimentation. Everyone experiments with pumpkin spice during Fall, so why not play with all the winter flavors you can?
Since snickerdoodles are associated with the holidays in my family, I chose that cookie for the crust. Feel free to use another one of your favorite cookies for your cheesecake crust!
Ingredients in Eggnog Cheesecake + Snickerdoodle Cookie Crust
For the Snickerdoodle Cookie Crust:
- 3-4 cups crushed snickerdoodle cookies (That's about 1 box of cookies)
- 3 tablespoons organic brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz. organic cream cheese, softened at room temp
- ¾ cup organic cane sugar
- 3 tablespoons organic all-purpose flour
- 2 teaspoons vanilla extract
- 2 large organic eggs, at room temp.
- 3 tablespoons full-fat plain Greek yogurt
- ⅓ cup high-quality eggnog
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
Toppings:
- Whipped cream
- Snickerdoodle cookies, crumbled
How to Make Eggnog Cheesecake + Snickerdoodle Cookie Crust
For the Snickerdoodle Cookie Crust:
Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
Grind the snickerdoodle cookies until almost finely ground (it’s OK to leave a few medium chunks if you're a lover of a little crunch!). Combine the snickerdoodle, cinnamon, brown sugar, and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove it from the oven and allow it to cool until you’re ready to use.
Make the Cheesecake Filling:
In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything at low speed. Now, add the eggnog, yogurt, and spices and continue mixing until combined.
Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
Bake the cheesecake for 35-40 minutes (until the center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
Once the cheesecake has fully chilled, top with whipped cream followed by crushed snickerdoodle cookies, if desired. Slice and enjoy.
Bon Appetit!
Other Recipes You'll Love
If you enjoy my Eggnog Cheesecake + Snickerdoodle Cookie Crust, try these recipes, too!
- Vegan Gingerbread Latte
- Cinnamon Maple Peach Bread
- Caramel Eggnog Cupcakes
- Sweet Potato Bundt Cake + Maple Glaze
- Grandma's Dutch Apple Pie
MADE OUR RECIPE(S)?
If you make this Eggnog Cheesecake + Snickerdoodle Crust, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Eggnog Cheesecake + Snickerdoodle Crust
Ingredients
SNICKERDOODLE COOKIE CRUST:
- 3-4 cups crushed snickerdoodle cookies (That's about 1 box of cookies)
- 3 Tbsps organic brown sugar
- 1 teaspoon ground cinnamon
- 3 Tbsps unsalted butter, melted
CHEESECAKE FILLING:
- 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
- ¾ cup organic cane sugar
- 3 Tbsps organic all-purpose flour
- 2 tsps vanilla extract
- 2 large organic eggs, at room temp.
- 3 Tbsps full-fat plain Greek yogurt
- ⅓ cup high-quality eggnog
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
TOPPINGS:
- Whipped cream
- Snickerdoodle cookies, crumbled
Instructions
SNICKERDOODLE COOKIE CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
- Grind the snickerdoodle cookies until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the snickerdoodle, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
BEAT TOGETHER THE CHEESECAKE FILLING:
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the eggnog, yogurt and spices and continue mixing until combined.
- Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
- Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
- Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
- CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
- YOGURT: If you don't want to use yogurt for this recipe, you can substitute with low-fat sour cream.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Eggnog Cheesecake + Snickerdoodle Crust.
LOVE THIS RECIPE?
LET US KNOW!