Pumpkin Spice Egg Nog Cheesecake

Prep Time 15 min
Cook Time 35 min
Serves 12


  • 1  8 ounce pkg gingersnap cookies
  • ¼ cup cold butter, cut into chunks
  • 3- (8 oz each) cream cheese, room temp
  • 1 cup sugar
  • 5 eggs, room temp
  • 1 can (15 oz) pumpkin
  • 1 cup Guida’s Dairy Egg Nog

Pumpkin Spice Egg Nog Whipped Cream

  • 1 ½ cup Guida’s Dairy Heavy Cream
  • ½ cup Guida’s Dairy Egg Nog

How to

  • Heat oven to 325 degrees
  • Wrap a 9” springform pan with foil
  • In a food processor, pulse cookies and butter until ground — press mixture evenly over bottom and up sides of pan
  • Bake 5 minutes, cool completely
  • in a larger mixer bowl, beat cream cheese and sugar until thoroughly mixed. Do not overheat
  • Add eggs one at a time until mixture is smooth. Mix in pumpkin
  • Gradually add egg nog; mix just until combined. Mix in pumpkin
  • Pour cream cheese mixture into crust and bake for 90 minutes until almost firm
  • Turn off oven; leave cheesecake in oven for 30 minutes. Cool completely at room temperature