Eggnog Cheesecake With Gingersnap Crust: A Simple Holiday Recipe Using Local Ingredients
Holiday baking doesn’t have to be complicated to feel special. This Eggnog Cheesecake with a Gingersnap Crust is easy to pull together, full of classic winter flavors, and even better when made with local eggs, dairy, and ingredients you can find through Piedmont Fresh.
Eggnog brings the familiar taste of the season, and the gingersnap crust adds a little crunch and spice. It’s a dessert that works for holiday dinners, office gatherings, or any night when you want something homemade without spending hours in the kitchen.
The Recipe
Crust:
1 ½ cups crushed gingersnap cookies
2 tbsp sugar
¼ cup melted butter
Combine, press into a springform pan, and bake at 325°F for 8–10 minutes.
Filling:
24 oz cream cheese, softened
1 cup sugar
1 cup eggnog
3 large eggs
1 tbsp cornstarch
1 tsp nutmeg and cinnamon
1 tsp vanilla extract
Optional: a small splash of rum or bourbon extract
Beat the cream cheese and sugar until smooth. Add the eggnog. Mix in the eggs one at a time. Add the cornstarch, nutmeg, and vanilla. Pour the filling into the crust. Bake at 325°F for 55–65 minutes, until the center is slightly wobbly. Cool slowly and refrigerate for at least 4 hours.
Top with whipped cream and a little nutmeg.
Why It Matters
Recipes like this are a great reminder that local ingredients make a noticeable difference. Piedmont Fresh connects you with farmers who supply the eggs, milk, cream, and other staples that turn simple recipes into something better.
If you’re looking to support local farms during the holidays—or stock up for winter cooking—Piedmont Fresh makes it easy to find what you need from growers and producers right here in our community.