Eggnog Cheesecake with Gingersnap Crust

Eggnog Cheesecake with Gingersnap Crust

Prep Time: 20 minutes

Serves: 8–10

Ingredients

  • 2-1/4 cups crushed gingersnap cookies
  • 7 Tbsp butter, melted
  • 4 (8-oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 3 Tbsp flour
  • 1 tsp vanilla extract
  • 1 tsp nutmeg
  • 2 eggs
  • 1-1/4 cup eggnog
  • 4 egg yolks
  • 1 cup heavy cream
  • 3-1/2 Tbsp granulated sugar
  • 1 Tbsp spiced rum

Preparation

Preheat oven to 325°F.

Coat a 9” springform pan with nonstick cooking spray. Set aside. Prepare the crust by mixing the gingersnap crumbs and melted butter. Press this into the bottom of your springform pan and bake for 8 minutes.

To prepare the cheesecake filling, combine the cream cheese, sugar, flour, vanilla, and nutmeg in a food processor and pulse until everything is incorporated. Add the whole eggs, one at a time and pulse after each addition. Pour in the eggnog and pulse to combine. Add the egg yolks and process until smooth. There should be no lumps.

Pour it into your prepared crust. Bake for 65–70 minutes, until the center is almost set.

While your cheesecake is baking, whip the heavy cream, sugar, and spiced rum until soft peaks form. Chill the whipped cream in the refrigerator.

Once your cake has finished baking, run a knife around the rim to loosen the cake, but allow it to cool completely before removing it from the pan.

Spread the whipped cream on the top of the cheesecake, leaving a 1/2” border.

Put extra leftover whipped cream into a ramekin. Garnish with ground nutmeg.

Cook's Notes

If you don’t have a food processor, you may certainly use a mixer. Just be sure that your cream cheese is softened so that you don’t get any lumps.

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