ats
tgh
I usually feel like it’s too strong – the flavors overwhelming and I just don’t care for it. But I knew if I could find the right combo in a recipe … bringing out the best flavors of eggnog in a rich, creamy cheesecake… it would be perfect!
And I was right! The minute I tasted this amazing Eggnog Cheesecake with Gingersnap Crust, I messaged my friend Susan and told her it was THEBOMB! I’m not even kidding. I would never have dreamed I’d love an eggnog dessert so much. At the risk of being cheesy and using an over-used word… this cheesecake is ahhh-mazing!
Even my husband who is not a big sweets eater made me promise to save him a piece for when he got home from work the next day. As if I’d eat a whole cheesecake. In a day. I mean, I wouldn’t. I didn’t. Promise 😉 Maybe…
EGGNOG CHEESECAKE WITH GINGERSNAP CRUST
INGREDIENTS
FOR THE CRUST:
12 oz. gingersnaps, crushed to a fine crumb
1/4 cup sugar
1/4 tsp cinnamon
6 Tbsp salted butter, softened or melted
FOR THE FILLING:
4 (8 oz.) bricks cream cheese, softened to room temp.
4 large eggs, at room temp
1 1/2 cups eggnog
1 1/4 cups granulated sugar
3 tbsp all-purpose flour
1 tsp rum extract
1/2 – 1 tsp cinnamon (to taste)
FOR THE TOPPING:
1 can of Original Reddi-wip®
cinnamon, as desired
INSTRUCTIONS
bwh
And I was right! The minute I tasted this amazing Eggnog Cheesecake with Gingersnap Crust, I messaged my friend Susan and told her it was THEBOMB! I’m not even kidding. I would never have dreamed I’d love an eggnog dessert so much. At the risk of being cheesy and using an over-used word… this cheesecake is ahhh-mazing!
Even my husband who is not a big sweets eater made me promise to save him a piece for when he got home from work the next day. As if I’d eat a whole cheesecake. In a day. I mean, I wouldn’t. I didn’t. Promise 😉 Maybe…
EGGNOG CHEESECAKE WITH GINGERSNAP CRUST
INGREDIENTS
FOR THE CRUST:
12 oz. gingersnaps, crushed to a fine crumb
1/4 cup sugar
1/4 tsp cinnamon
6 Tbsp salted butter, softened or melted
FOR THE FILLING:
4 (8 oz.) bricks cream cheese, softened to room temp.
4 large eggs, at room temp
1 1/2 cups eggnog
1 1/4 cups granulated sugar
3 tbsp all-purpose flour
1 tsp rum extract
1/2 – 1 tsp cinnamon (to taste)
FOR THE TOPPING:
1 can of Original Reddi-wip®
cinnamon, as desired
INSTRUCTIONS
- Start by preheating your oven to 325°F
- To make the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
- Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
- I have two little tricks when making a cheesecake crust. First, I line the bottom (removable) circle with a piece of parchment cut to the exact circle size. I didn’t photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.
- Second, I use my favorite juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and “clean”.