Eggnog Cheesecake with a Gingersnap Crust

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Eggnog Cheesecake with a Gingersnap Crust

Ingredients

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs
  • 7 tablespoons melted butter

Eggnog Cheesecake with a Gingersnap Crust

IngredientsIMG_3953

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs
  • 2 tablespoons white sugar
  • 5 tablespoons butter, melted

Eggnog Cheesecake

  • 24 ounces (3 packages) cream cheese, softenedIMG_3954
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 2 eggs
  • ¾ cup eggnog
  • ½ teaspoon rum (or rum extract…whatever you have on hand J)
  • Pinch of ground nutmeg, to taste
  • Pinch of salt, to taste

Directions

Gingersnap Crust

  • Preheat oven to 325 degrees
  • Line the bottom of your springform pan with parchment paper and spray the sides of the pan with non-stick cooking spray
  • In a small bowl, combine gingersnaps, sugar, and butter, press into bottom of the pan
    • TIP: I like to use the bottom of a drinking glass to help press crumbs to the bottom and sides of the pan
  • Bake for 15 minutes, allow to coolIMG_3957
    • TIP: Keep the oven on, you’ll bake the cheesecake at this temperature!

Eggnog Cheesecake

  • In a large bowl, mix cream cheese, sugar, and flour until smooth and creamy
  • Stir in eggnog, rum [extract], nutmeg, and salt until combinedIMG_3958
  • Add flour and sugar, mix until smooth
  • Add eggs one at a time
    • TIP: be careful not to overbeat the batter once the eggs have been incorporated, this can cause the cake to puff and crack
      during baking
  • Pour filling evenly over crustIMG_3959
  • Place pan with 1” water in the center of the bottom rack, add springform pan to top/upper rack in the center (the water helps prevent the cheesecake from cracking)
  • Bake at 325 degrees for 45-50 minutes (depending on your oven – mine took about an hour and ten minutes to bake) or until the center jiggles like Jell-O when touched
  • Cool on a wire rack and refrigerate for 4-6 hours
  • Optional: homemade spiced whipping cream
    • Pour 3/4 cup heavy whipping cream with 2 tablespoons powdered sugar and a couple dashes of nutmeg and ground cloves into a bowl and use an electric mixer or Kitchen-Aid to beat until stiff peaks form

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