Ingredients
- 1 2/3 cups ground gingersnap cookies
- 3 1/2 Tbsp. butter, melted
- 24 oz. cream cheese, softened
- 1 cup sugar
- 2 Tbsp. flour
- 3/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 5 eggs
- 1 1/2 cups eggnog
- 1/4 cup spiced rum or brandy (or 2 tsp. rum extract)
- 1 tsp. vanilla extract
Servings:
Units:
Instructions
- Heat oven to 350° F.
- Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture.
- Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring-form pan.
- Bake 10 minutes. Set crust aside to cool (but leave the oven on).
- Use electric beaters at medium speed to cream cheese for 4 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.
- Gradually add sugar and flour and continue beating 3 minutes, scraping sides occasionally. Add nutmeg and ground cloves.
- Beat in eggs one at a time.
- Beat in eggnog, spiced rum and vanilla.
- Gently pour filling into crust. Bake 60-70 minutes, until cheesecake is lightly browned and an instant thermometer inserted in the center reads 160°.
- Turn oven off, open the door halfway and leave cheesecake inside until the oven has cooled, 20-30 minutes. Transfer cheesecake to a cooling rack and run a thin-bladed knife around outer edges. (This will help prevent a crack from forming on the surface.)
- Cool cheesecake to room temperature. Sprinkle reserved gingersnaps over the top. Chill cheesecake thoroughly before serving.
Recipe Notes
Recipe adapted from Organic Valley.
Share this Recipe