Eggnog Cheesecake

Eggnog Cheesecake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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All the flavors of your favorite holiday beverage have been transformed into one of your favorite creamy holiday desserts.

  • 40 Gingersnap Cookies (Broken Up)
  • 2 Tablespoons Butter (Melted)
  • 1/8 Teaspoon Kosher Salt
  • 24 Ounces Cream Cheese (Softened)
  • 3/4 Cup Sugar
  • 3/4 Cup Eggnog
  • 3 Tablespoons Rum
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Grated Nutmeg
  • 2 Large Eggs
  1. Preheat oven to 325 degrees.
  2. In food processor add gingersnaps. Pulse until fine crumbs form. Transfer crumbs to large-size bowl. Add butter and kosher salt. Mix well. Press firmly into bottom of greased 9-inch springform pan. Place in oven 10 to 12 minutes until crisp. Remove from oven and cool slightly.
  3. In large-size bowl beat cream cheese and sugar until smooth. Stir in eggnog, rum, vanilla, and nutmeg. Beat in eggs one at a time until just incorporated. Pour batter over crust.
  4. Place in oven 50 to 60 minutes until center is set. Run a paring knife around rim to loosen edges of cheesecake. Turn off oven and let cheesecake cool in oven for 1 hour. Remove from oven and cool completely on wire rack before removing from pan.
  5. Place in refrigerator at least 4 hours up to 1 day before serving.
  6. Makes 1 Cheesecake
  7. Serves 12
  8. Prep Time: 20 Minutes Cook Time: 70 Minutes Total Time: 90 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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