Gingersnaps and eggnog are two of the best flavors of the holiday season, and together they make a beautiful cheesecake. This gingersnap eggnog cheesecake has a spiced ginger and cinnamon crust and a creamy, nutmeg-scented filling, baked tall in a small 5-inch pan.
It is sugar-free, sweetened with allulose and made without any alcohol. Each of the 8 slices has about 181 calories, 9g protein and 3g net carbs.
The crust is a gingersnap-style almond-flour crust, so there are no store-bought cookies to crush.
Why You’ll Love This Gingersnap Eggnog Cheesecake
- Spiced gingersnap-style crust. Almond flour with ginger and cinnamon, pressed in by hand.
- Creamy eggnog filling. Neufchâtel, Greek yogurt, eggs and nutmeg.
- No alcohol. All the eggnog flavor with no rum or brandy.
- Tall, bakery-style slices. A 5-inch pan makes a thick, impressive cheesecake.
Ingredient Notes
Gingersnap-style crust. Five-eighths of a cup of Bob’s Red Mill Super-Fine Almond Flour, a little coconut flour, melted Land O Lakes butter, allulose, 1 teaspoon of ground ginger and ½ teaspoon of cinnamon. A splash of water helps it hold together.
Eggnog filling. Eight ounces of Philadelphia Neufchâtel, ¾ cup of room-temperature FAGE Total 0% Greek yogurt and 2 eggs make the creamy base of this gingersnap eggnog cheesecake. Nutmeg goes in the filling and on top.
Vanilla. The eggnog flavor comes from nutmeg and creamy dairy, with no rum or brandy. For the vanilla, use an alcohol-free vanilla flavoring.
Allulose. Granulated Wholesome allulose sweetens the crust, and finely ground allulose sweetens the filling. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, Greek yogurt and eggs yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Gingersnap Eggnog Cheesecake
You need a 5-inch springform pan that is 3 inches deep, parchment, a baking sheet, a mixer, bowls, a spatula and a spice grinder. Prep takes about 25 minutes, the cheesecake bakes for about 1 hour, and it cools and chills for at least 6½ hours.
Make the gingersnap-style crust
Step 1. Preheat the oven to 325°F (163°C). Line the bottom and sides of the pan with parchment and place it on a baking sheet.
Step 2. Mix the crust flours, 25g of allulose, ginger and cinnamon. Stir in the butter and water and rest for 3 minutes.
Step 3. Press across the bottom and ½ inch up the sides. Bake for 8 to 10 minutes, until golden. Cool for 10 minutes and reduce the oven to 300°F (149°C).
Make the eggnog filling
Step 4. Grind 45g of allulose finely and beat it with the Neufchâtel on low until smooth.
Step 5. Mix in the yogurt, vanilla and ⅝ teaspoon (1.25g) of nutmeg. Add the eggs one at a time on low and finish with a spatula.
Step 6. Pour over the crust and smooth the top. Sprinkle with the remaining ⅛ teaspoon (0.25g) of nutmeg.
Bake, cool and chill
Step 7. Bake for 50 to 65 minutes, checking at 45, until the edges are set and the central inch gently wobbles. Tent with foil if it browns early.
Step 8. Turn off the oven and rest the cheesecake inside with the door ajar for 20 minutes, then cool on a rack for about 70 minutes.
Step 9. Refrigerate for at least 5 hours, covering once cold. Unmold, peel off the parchment and cut the gingersnap eggnog cheesecake into 8 wedges.
Success Tips for Gingersnap Eggnog Cheesecake
Use the 5-inch pan. It gives a tall slice. A bigger pan makes a thinner cheesecake that bakes faster.
Measure the butter. The right amount keeps the crust cohesive instead of crumbly.
Bake low and slow. 300°F and a gentle cool-down in the oven help prevent cracks.
Do not broil. Allulose browns quickly; tent with foil instead.
Serving Ideas
Serve it chilled at Christmas or New Year’s, with a little unsweetened whipped cream and an extra pinch of nutmeg on top.
More Sugar-Free Eggnog Desserts
For the classic version with a roasted almond crust, try my sugar-free eggnog cheesecake. For a cookie tray, the sugar-free eggnog cookies are soft and frosted.
And if you love ginger, make the sugar-free gingerbread bars.
Storage
Refrigerate the gingersnap eggnog cheesecake covered for up to 3 days.
Gingersnap Eggnog Cheesecake FAQ
Does this cheesecake contain alcohol?
No. The eggnog flavor comes from nutmeg, eggs and creamy dairy, with alcohol-free vanilla flavoring.
Can I use store-bought gingersnaps?
Regular gingersnaps contain sugar and wheat flour. This almond-flour crust gives the same spiced flavor without them.
Why did my cheesecake crack?
It was overbaked or cooled too fast. Pull it while the center wobbles and let it rest in the turned-off oven.
How many slices does this gingersnap eggnog cheesecake make?
The 5-inch cheesecake cuts into 8 wedges, about 181 calories and 3g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Spiced, creamy and tall, this gingersnap eggnog cheesecake is a festive centerpiece for every holiday table.
Sugar-Free Eggnog Cheesecake with Gingersnap-Style Crust
Ingredients
Equipment
Method
- Preheat to 325°F (163°C). Line pan bottom and sides with parchment; place on a baking sheet.
- Mix crust flours, 25g allulose, ginger and cinnamon. Stir in butter and water; rest 3 minutes.
- Press across bottom and ½ inch up sides. Bake 8–10 minutes until golden; cool 10 minutes. Reduce oven to 300°F (149°C).
- Grind 45g allulose finely. Beat with Neufchâtel on low until smooth.
- Mix in yogurt, vanilla and ⅝ tsp nutmeg (1.25g). Add eggs one at a time on low; finish with spatula.
- Pour over crust; smooth. Sprinkle remaining ⅛ tsp nutmeg (0.25g).
- Bake 50–65 minutes, checking at 45; edges set, central 1 inch gently wobbly. Tent with foil if browning early.
- Turn off oven; rest inside with door ajar 20 minutes. Cool on rack about 70 minutes.
- Refrigerate at least 5 hours, covering once cold. Unmold, peel parchment and cut into 8 wedges.
Notes
- Use the 5-inch pan for a taller slice.
- Keep measured butter for a cohesive crust.
- Allulose browns quickly; do not broil.
- Refrigerate covered up to 3 days.