Spiced Eggnog Cheesecake with Gingersnap Crust
This rich, festive dessert is perfect for the holiday season.
  • CourseDessert
  • CuisineHoliday
Servings
16
Servings
16
Ingredients
  • 1 2/3cups ground gingersnap cookies
  • 3 1/2Tbsp. butter, melted
  • 24oz. cream cheese, softened
  • 1cup sugar
  • 2Tbsp. flour
  • 3/4tsp. ground nutmeg
  • 1/8tsp. ground cloves
  • 5 eggs
  • 1 1/2cups eggnog
  • 1/4cup spiced rum or brandy (or 2 tsp. rum extract)
  • 1tsp. vanilla extract
Instructions
  1. Heat oven to 350° F.
  2. Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture.
  3. Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring-form pan.
  4. Bake 10 minutes. Set crust aside to cool (but leave the oven on).
  5. Use electric beaters at medium speed to cream cheese for 4 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.
  6. Gradually add sugar and flour and continue beating 3 minutes, scraping sides occasionally. Add nutmeg and ground cloves.
  7. Beat in eggs one at a time.
  8. Beat in eggnog, spiced rum and vanilla.
  9. Gently pour filling into crust. Bake 60-70 minutes, until cheesecake is lightly browned and an instant thermometer inserted in the center reads 160°.
  10. 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.)
  11. Cool cheesecake to room temperature. Sprinkle reserved gingersnaps over the top. Chill cheesecake thoroughly before serving.
Recipe Notes

Recipe adapted from Organic Valley.

Spiced Eggnog Cheesecake with Gingersnap Crust
Print Recipe
This rich, festive dessert is perfect for the holiday season.
  • CourseDessert
  • CuisineHoliday
Servings
16
Servings
16
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
  1. Heat oven to 350° F.
  2. Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture.
  3. Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring-form pan.
  4. Bake 10 minutes. Set crust aside to cool (but leave the oven on).
  5. Use electric beaters at medium speed to cream cheese for 4 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.
  6. Gradually add sugar and flour and continue beating 3 minutes, scraping sides occasionally. Add nutmeg and ground cloves.
  7. Beat in eggs one at a time.
  8. Beat in eggnog, spiced rum and vanilla.
  9. Gently pour filling into crust. Bake 60-70 minutes, until cheesecake is lightly browned and an instant thermometer inserted in the center reads 160°.
  10. 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.)
  11. Cool cheesecake to room temperature. Sprinkle reserved gingersnaps over the top. Chill cheesecake thoroughly before serving.
Recipe Notes

Recipe adapted from Organic Valley.

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