Sugar and Spice: Irresistible Holiday Desserts (Ginger-Spiced Cookies & Eggnog Cheesecake)
These two holiday classics—warmly spiced ginger cookies and a creamy eggnog cheesecake—bring all the cozy flavors of the season to your table. They’re approachable enough for beginner bakers but special enough to become a new holiday tradition, the kind of treats that turn baking into a memory-making occasion for the whole family.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- ½ cup sugar (for crust)
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar (for filling)
- 3 large eggs
- 1 cup eggnog
- 2 teaspoons vanilla extract
- 1 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (175°C) while you prepare your batters.
- In a medium bowl, combine the flour, ginger, cinnamon, cloves, baking soda, and salt. Whisk together until well blended.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
- Mix in the egg, molasses, and vanilla extract until thoroughly combined.
- Gradually add the dry mixture to the wet ingredients, mixing until no flour streaks remain. The dough should be thick.
- Scoop out tablespoons of dough onto a parchment-lined baking sheet and chill in the refrigerator for about an hour.
- Once chilled, bake the cookies for 10-12 minutes, or until the edges are golden and the centers are slightly soft.
- While the cookies are baking, combine graham cracker crumbs, sugar, and melted butter in a bowl, then press the mixture into the bottom of a springform pan.
- In a separate bowl, beat the cream cheese until smooth. Gradually add sugar, eggs, eggnog, and vanilla, beating until well combined and creamy.
- Pour the cream cheese mixture over the crust and sprinkle with nutmeg. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set.
- Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
Cook’s Notes
Try mixing chopped nuts or chocolate chips into the ginger-spiced cookie dough for added texture. If your cheesecake cracks while baking, don’t worry—it still tastes delicious, and a dollop of whipped cream easily covers any imperfections.
Ingredient Swaps
You can substitute the molasses in the cookies with honey or maple syrup for a different flavor, or use almond or coconut flour in place of all-purpose flour for a gluten-free version. Chopped nuts or chocolate chips can also be added to the cookie dough for extra texture.
Serving Suggestions
These desserts are perfect for family gatherings, office parties, or as a sweet homemade gift for neighbors. Serve the cookies stacked on a platter for casual snacking, and slice the cheesecake for a more formal, cozy dessert course.
Storage & Reheating
Store the ginger-spiced cookies in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. The cheesecake keeps well refrigerated and actually tastes even better the next day; it can also be wrapped tightly in plastic wrap and foil and frozen for up to 3 months, then thawed in the fridge overnight before serving.
Common Questions
What are some alternatives to the ingredients in the Ginger-Spiced Cookies?
You can substitute the molasses with honey or maple syrup for a different flavor. For a gluten-free version, try using almond or coconut flour instead of all-purpose flour.
Can I freeze the Eggnog Cheesecake?
Yes—wrap the cheesecake tightly in plastic wrap and foil before freezing, and it will keep for up to 3 months. Thaw it in the fridge overnight before serving.
What’s the best way to prevent cheesecake cracks?
Baking in a water bath helps keep the temperature even and prevents cracks. Also avoid overbeating the mixture and try to open the oven door as little as possible while it bakes.
