Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cheesecake, Christmas, Desserts
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags:
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
- Preheat oven to 325 degrees.
- 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.
- 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.
- 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.
- Place in refrigerator at least 4 hours up to 1 day before serving.
- Makes 1 Cheesecake
- Serves 12
- Prep Time: 20 Minutes Cook Time: 70 Minutes Total Time: 90 Minutes
- "Work With What You Got!"
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