Eggnog Cheesecake with Gingersnap Crust
Eggnog Cheesecake with Gingersnap Crust - Thick, rich, creamy, and full of classic eggnog flavor! This recipe features the traditional warm spice flavors of the holidays. A perfect way to indulge during the season!
For the crust
- 2 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake
- 32 ounces cream cheese, softened (4 - 8oz packages)
- 1 1/4 cups granulated sugar
- 3/4 cup eggnog, room temperature
- 1 tablespoon bourbon, good quality (or vanilla extract)
- 4 large eggs, room temperature
- 1 cup heavy whipping cream
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla
- freshly grated nutmeg for garnish
Preheat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with 2 layers of heavy-duty aluminum foil.
Combine the gingersnap crumbs, sugar, and melted butter in a medium-size bowl and mix until combined thoroughly. Press the crumb mixture into the bottom of the pan and about 2-inches up the sides.
Bake for 10 minutes. Set aside to cool.
Reduce the oven temperature to 300ºF.
In the bowl of a stand mixer (or electric hand mixer) beat the cream cheese until smooth and creamy, about 1-2 minutes.
Add the sugar and eggnog and beat until well combined. Add the bourbon (or vanilla), and 1 1/2 teaspoons of freshly grated nutmeg. Beat on low speed until combined and smooth.
Continuing on low speed add the eggs and beat just until combined. DO NOT OVER MIX. Pour the batter over the prepared crust.
Carefully fill a large roasting pan with a few inches of boiling water and place the cheesecake pan in the center.
Bake for 1 hour, or until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour without opening the door.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and set it on a wire rack to cool completely.
Cover and refrigerate for at least 4 hours, preferably overnight.
Beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Pipe the whipped cream on top of chilled cheesecake as desired. Garnish with additional freshly grated nutmeg.
Calories: 627kcal | Carbohydrates: 53g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 203mg | Sodium: 446mg | Potassium: 253mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1587IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg