This cheesecake made with eggnog is a wonderfully merry holiday treat since it has a tasty gingersnap crust, a thick middle, and spiced whipped cream.
Ingredient
For the crust:
-8 ounces gingersnap cookies crushed (about 25 cookies)
-¼ teaspoon freshly ground nutmeg
-4 tablespoons unsalted butter melted
For the cheesecake filling:
-32 ounces cream cheese room temperature
-1 cup granulated sugar
-¾ cup eggnog
-2 large eggs room temperature
-2 teaspoons vanilla extract or vanilla bean paste
-3 tablespoons all-purpose flou
Ingredient
pinch of sea salt
-½ teaspoon freshly ground nutmeg
For the eggnog whipped cream:
-1 cup heavy whipping cream very cold
-¼ cup eggnog very cold
-3 tablespoons powdered sugar
-¼ to ½ teaspoon freshly ground nutmeg
Instruction
Preheat oven to 350°F.
Wrap a 9-inch springform pan in foil. Stop water bath leaks. Optional oven bag baking of foil-wrapped spring form pan (recipe notes). Spray nonstick springform pan. Save.
1
Mix crushed gingersnap cookies, nutmeg, and melted butter in a medium bowl. Crumble the crumbs into the springform pan's bottom and 1 inch up the edges.
2
Pre-heat oven and bake gingersnap crust 8 minutes. Remove and cool oven pan.
3
Stand mixer paddle beat cream cheese. Add sugar. Add eggnog. Mix each egg before adding. Between eggs, scrape bowl. Mix vanilla, flour, salt, and nutmeg. Pour batter on crust.
4
In a larger pan, half-fill the springform pan with hot water. Bake 65–70 minutes till crisp but jiggly. Cool the cheesecake in the oven for an hour after turning it off with the door open.
5
After an hour, carefully remove the cheesecake from the water bath and cool on a rack. After cooling, chill the cheesecake for 8 hours.Serve with eggnog whipped cream, nutmeg, and gingersnap cookies.