If you love cheesecake and Christmas flavors, I guarantee that you will melt over this no-bake eggnog and gingerbread cheesecake cake (quite a long name, I know).
Wow the crowd with this creamy, luscious eggnog cheesecake. The nutmeg and cinnamon aroma in this cake is simply out of this world.
If you know me, you know that I am obsessed with cheesecake! It is seriously one of my favorite things ever. I love all desserts, but cheesecake has my heart. I decided to switch up my normal holiday cheesecake with something a little more unique.
What is Cheesecake Cake?
Now, I’m sure you’ve noticed the assortment of cheesecake recipes on my blog, both mini ones and full-sized, and incorporating a variety of flavors such as guava. But cheesecake cake? You read that right!
You basically layer four very thin cheesecakes on top of one another to make one round cake.
This beautiful innovation gives you the extra crust that you get cheated out of with a regular cheesecake. So, if you’re a crust-lover, give cheesecake cake a try!
As far as holiday flavors go, I absolutely love gingerbread (another recipe coming soon). Gingerbread can be an acquired taste for many people, but I think we can all agree that the smell is warm, welcoming, and pairs perfectly with some Christmas music and a fire.
For the rest of us, gingerbread also tastes delightful and warm. So, you could probably guess that I made each layer of this crust from crushed gingersnap cookies, and it was absolutely divine.
Is nutmeg a must?
Eggnog, on the other hand, I don’t consider it to be on my list of must-haves during the holidays. Its aroma of nutmeg and cinnamon make it very appealing, as does its richness, but its taste doesn’t really have me returning for seconds.
However, to really get into the holiday spirit with this recipe, I decided to bring out the best flavors of eggnog and incorporate them into a cheesecake. Cheesecake makes anything taste like heaven!
Eggnog Origin
Doesn't eggnog make you wonder: who first thought that chugging a spiced and spiked egg-yolk-and-milk mixture was a good idea? Although culinary historians debate its exact lineage, most agree that eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink.
And we all agree that it pairs well with ginger nuts (British for gingersnaps).
How to move from Thanksgiving to Christmas Recipes:
I feel like Thanksgiving doesn't even end and all of a sudden, you’re planning and prepping and cooking and baking for Christmas. It is quite the whirlwind. Plus, you never recycle your recipes, since Christmas recipes are a whole different realm of flavors and aromas.
Some people find fall flavors to be the best, and some find Christmas flavors to be the most wonderful of the year. If you’re the latter, then this cheesecake cake recipe is definitely for you.
Are you the Family Baker?
If you’re the family baker for the holidays, then this recipe has an added bonus for you: it’s no-bake! So you can make this delectable cake without interfering with your pie, cookies, and whatever else is on your menu. It's always nice to take a break from being in and out of the oven too.
When I first made this cheesecake cake, my husband walked into the kitchen and asks what I was creating next. I told him that I was making a cheesecake cake, and he gave me this look that said, “She’s at it again.”
Yes, my love, I was finding yet another way to make a cheesecake with new flavors and a whole new look for my favorite dessert.
Recipe Tips:
- Make ahead. It takes some time to assemble the cake and it needs to defrost before serving.
- To speed up the process, use two 7-inch springform pans. Make sure each layer is completely frozen before stacking them. I wasn't patient as you can see from the photos.
- Finely crush cookies in batches. You don't want any large pieces left as they'll stay hard.
- You can make one regular cheesecake instead of stacking them, using a 9 or 10-inch springform.
- To cut the cake for serving, keep a large serrated knife dipped in hot water. Clean the knife after each slice and warm it again in the water for the next slice.
How to make this No-Bake Eggnog Gingersnap Cheesecake Cake:
Crust Layers
- Finely crush cookies using a food processor. Mix together the cookie crumbs, brown sugar, and butter in a large bowl until combined.
- Transfer 1 cup of the mixture to a 7-inch springform pan and use a measuring cup or your hand to press down to form a smooth surface. Keep springform in the refrigerator until ready to use. Do not refrigerate the remainder of the crumbs.
Cheesecake Layers
- In a large bowl or mixer, beat cream cheese until smooth. Add whipped topping and mix to combine.
- In a separate bowl, combine pudding mix with eggnog and vanilla extract, whisking until it begins to thicken, about 1 minute.
- Pour the pudding mixture into the bowl with cream cheese. Add powdered sugar, cinnamon, and nutmeg; beat until fully incorporated.
Assemble
- Pour 1 ½ cups (about 12 oz.) of the filling mixture into the springform pan with the crust, then freeze for 30-60 minutes. Carefully transfer cheesecake to a large baking sheet and return to the freezer.
- Repeat the process making three more cheesecakes with the remainder of the ingredients keeping them frozen. When all are done and frozen, transfer to a serving plate by stacking them on top of each other.
- Keep refrigerated until ready to serve. Sprinkle the top layer with nutmeg before serving if desired. Serve with whipped cream.
O T H E R C H E E S E C A K E H O L I D A Y R E C I P E S Y O U W I L L L O V E:
No-Bake Eggnog Gingersnap Cheesecake Cake
Ingredients
Crust Layers
- 1 pound gingersnap cookies
- 8 tablespoons 1 stick butter, melted
- 2 tablespoons brown sugar
Cheesecake Layers
- 8 oz. cream cheese, at room temperature
- 1 8 oz. container frozen whipped topping, defrosted
- 2 3.4 oz. packages instant vanilla pudding
- 2 ½ cups eggnog
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg, plus extra for garnish
Instructions
Crust Layers
- Finely crush cookies using a food processor. Mix together the cookie crumbs, brown sugar, and butter in a large bowl until combined.
- Transfer 1 cup of the mixture to a 7-inch springform pan and use a measuring cup or your hand to press down to form a smooth surface. Keep springform in the refrigerator until ready to use. Do not refrigerate the remainder of crumbs.
Cheesecake Layers
- In a large bowl or mixer, beat cream cheese until smooth. Add whipped topping and mix to combine.
- In a separate bowl, combine pudding mix with eggnog and vanilla extract, whisking until it begins to thicken, about 1 minute.
- Pour the pudding mixture into the bowl with cream cheese. Add powdered sugar, cinnamon, and nutmeg; beat until fully incorporated.
Assemble
- Pour 1 ½ cups (about 12 oz.) of the filling mixture into the springform pan with the crust, then freeze for 30-60 minutes. Carefully transfer cheesecake to a large baking sheet and return to the freezer.
- Repeat the process making three more cheesecakes with the remainder of the ingredients keeping them frozen. When all are done and frozen, transfer to a serving plate by stacking them on top of each other.
- Keep refrigerated until ready to serve. Sprinkle the top layer with nutmeg before serving if desired. Serve with whipped cream.
- Repeat the process making three more cheesecakes with the remainder of the ingredients keeping them frozen next to each other on a baking sheet. When all done and frozen, transfer to the serving plate by stacking them on top of each other.
- Keep refrigerated until ready to serve. Sprinkle the top layer with nutmeg before serving. Serve with whipped cream.
Notes
- Make ahead. It takes some time to assemble the cake and it needs to defrost before serving.
- To speed up the process, use two 7-inch springform pans. Make sure each layer is completely frozen before stacking them. I wasn't patient as you can see from the photos.
- Finely crush cookies in batches. You don't want any large pieces left as they'll stay hard. You can make one regular cheesecake instead of stacking them, using a 9 or 10-inch springform.
- To cut the cake for serving, keep a large serrated knife dipped in hot water. Clean the knife after each slice and warm it again in the water for the next slice.
Donna Viar says
I understand not to put the crumbs in the fridge until the next layer is ready to be done. Did you also leave the eggnog mixture outside the fridge or did it go in the fridge until ready to put the next layer together?
Jas says
I did. I was afraid it would not spread easily but I now I'm thinking it'd be fine in the fridge. It's up to you. I was also rushing and didn't wait for the layers to freeze completely, hence they're not as even as they should be.
henatayeb says
Oh my that looks so good!
http://www.henatayeb.blogspot.com
Jas says
Thanks so much! 😀
farmhouse40 says
Hi Thanks for sharing at Inspire Me Monday #205. I wanted to let you know that you are one of my featured links this week.
Jas says
I saw it! 😀 Thank you so much, I'm honored! Happy Holidays!
marilyn1998 says
Congratulations! Your post was my Most Clicked at #OverTheMoon this week. Visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. https://www.marilynstreats.com. Please be sure to leave your link number or post title so we can be sure to visit!
Jas says
Thank you, Marilyn! It warms my heart on this cold day to see that people like this recipe. 😀 Hope you're doing well. Hugs!
Lathiya says
This no bake Gingersnap cheesecake Cake sounds and looks delicious..It's definitely be the show stopper
Jas says
Thank you! The same flavor and a different look is sometimes all you need to switch things up! 🙂
firebirdwife says
This sounds amazing and looks so beautiful too! I don't usually drink eggnog but it actually sounds really good mixed with everything else. Thanks for sharing your post at the Friday at the Fire Station link up. You will be the featured post this week!
Jas says
Thank you so much! I can't drink it either, the egg in the name puts me off, lol. Baked in a cheesecake, however, is another story 🙂
Lucy At Home says
Mmm I'm a big cheesecake fan too! But I have to admit that I don't think I've ever had Eggnog - as you say, the thought of it just doesn't appeal to me...!
But congratulations are in order because someone liked THIS recipe so much, that they chose to add it to the BlogCrush linky for you. Hurray! Feel free to pop over and grab your "I've been featured" blog badge 🙂 #blogcrush
Jas says
Oh wow, what an honor! Thanks for making my day 😀 Glad that someone liked it so much! xx
Tracey Bowden says
Oh this looks fabulous. I would never have thought of layering it like this. #blogcrush
Jas says
Thank you much, Tracey! xx
bakinginatornado says
I saw the picture of this recipe at Over the Moon and knew I just had to check it out. Not only is it beautiful, but I have been obsessed with cheesecake lately too, and don’t drink but love to bake with eggnog. If we knew each other, I’d swear you developed this recipe for me!
Jas says
Lol, I'm glad you like it! If you were closer I'm sure we'd be friends who share cheesecakes together. Thanks for stopping in!
Kat (The Baking Explorer) says
I never thought of doing a layered cheesecake like this - it looks fantastic!
Jas says
It's easy but time-consuming. Thanks for stopping in, Kat!
passion fruit, paws and peonies says
I want to move in with you!! Another incredible recipe, thanks xx Maria
Jas says
Awe, thank you for your kindness, Maria! You sure know how to make my day. 😀 Hugs!
Ron says
Warm gingerbread with lemon sauce is likely my all-time favorite cake and ginger snaps my cookie. Eggnog with a good stiff shot of bourbon, I'd drink one. Putting them together in a cheesecake sounds wonderful. Jas, I loved your presentation and images for your post.
Jas says
Thank you so much, Ron! Warm gingerbread with lemon sauce sure sounds wonderful and one I have yet to try. Thanks for widening my food horizons! 🙂