Eggnog Cheesecake (Print Version)
# Ingredients:
01 -
3 cups gingersnap cookies, crushed into crumbs.
02 -
1/2 cup unsalted butter, melted.
03 -
2 tablespoons brown sugar, packed (optional).
04 -
1/4 teaspoon sea salt.
05 -
32 oz cream cheese, softened.
06 -
3/4 cup granulated sugar.
07 -
1/4 teaspoon sea salt.
08 -
4 large eggs, room temperature.
09 -
1 tablespoon pure vanilla extract.
10 -
1 teaspoon ground nutmeg.
11 -
1 cup eggnog, room temperature.
12 -
1/2 cup heavy whipping cream, chilled.
13 -
1 tablespoon granulated sugar.
14 -
1 teaspoon pure vanilla extract.
15 -
1 tablespoon dark rum (optional).
# Instructions:
01 -
Preheat oven to 355°F. Mix crushed gingersnaps, melted butter, and salt. Press into buttered 9-inch springform pan. Bake 8-10 minutes until edges are golden.
02 -
Beat cream cheese until smooth. Add sugar, salt, vanilla. Add eggs one at a time. Stir in eggnog and nutmeg until smooth.
03 -
Place cheesecake pan in larger pan. Place in oven and carefully add boiling water to outer pan halfway up sides.
04 -
Bake 70-80 minutes until edges set and middle jiggly. Turn off oven, prop door open, cool 20 minutes. Remove and cool completely. Refrigerate 8 hours.
05 -
Whip cold cream with sugar and vanilla until stiff peaks. Fold in rum. Top cheesecake with whipped cream and decorations.
# Notes:
01 -
Must chill overnight for best results.
02 -
Water bath prevents cracking.
03 -
Can decorate with sugared cranberries and rosemary.
04 -
Use room temperature ingredients for smooth batter.