Eggnog Cheesecake (Print Version)
# Ingredients:
01 -
8 ounces (25) gingersnap cookies, crushed to crumbs.
02 -
1/4 teaspoon fresh ground nutmeg for crust.
03 -
4 tablespoons unsalted butter, melted.
04 -
32 ounces cream cheese, softened.
05 -
1 cup white sugar.
06 -
3/4 cup eggnog.
07 -
2 large eggs, room temperature.
08 -
2 teaspoons pure vanilla extract.
09 -
3 tablespoons all-purpose flour.
10 -
1 small pinch sea salt.
11 -
1/2 teaspoon ground nutmeg.
12 -
1 cup heavy cream, very cold.
13 -
1/4 cup cold eggnog.
14 -
3 tablespoons powdered sugar.
15 -
1/4 to 1/2 teaspoon fresh nutmeg for topping.
# Instructions:
01 -
Heat oven to 350°F. Wrap 9-inch springform pan in foil and grease lightly.
02 -
Mix cookie crumbs, nutmeg and melted butter. Press into pan bottom and sides.
03 -
Pop in oven for 8 minutes until set. Let cool completely.
04 -
Beat cream cheese until smooth, add sugar and eggnog. Mix in eggs one at a time.
05 -
Stir in vanilla, flour, salt and nutmeg until smooth.
06 -
Put pan in larger pan, add hot water halfway up sides. Bake 65-70 minutes.
07 -
Turn off oven, crack door, leave cake for 1 hour. Then cool on rack.
08 -
Once cool, refrigerate at least 8 hours or overnight.
09 -
Whip cold cream with eggnog and sugar until stiff peaks form.
10 -
Top with eggnog cream, sprinkle with nutmeg and crushed cookies.
# Notes:
01 -
Can add rum extract or spiced rum for extra flavor.
02 -
Place springform pan inside 10-inch cake pan for leak-proof water bath.
03 -
Requires overnight chilling.