Eggnog Cheesecake (Print Version)
# Ingredients:
01 -
½ cup melted unsalted butter.
02 -
3 cups crushed gingersnap cookies.
03 -
¼ teaspoon sea salt.
04 -
2 tablespoons brown sugar, optional.
05 -
1 tablespoon vanilla extract.
06 -
32 oz softened cream cheese.
07 -
4 large eggs at room temperature.
08 -
¾ cup white sugar.
09 -
¼ teaspoon sea salt.
10 -
1 teaspoon ground nutmeg.
11 -
1 cup room-temperature eggnog.
12 -
1 tablespoon granulated sugar.
13 -
½ cup chilled heavy cream.
14 -
1 teaspoon vanilla.
15 -
1 tablespoon optional dark rum.
16 -
Sugared cranberries and rosemary to garnish.
# Instructions:
01 -
Turn the oven on at 355°F. Stir cookie crumbs and butter with a bit of salt till mixed. Push the mix into a springform pan, bake for 8-10 mins, and wait till the sides turn golden.
02 -
Beat the cream cheese to get it creamy. Stir in the sugar, vanilla, and salt. Drop the eggs in one at a time, mixing between each. Toss in the eggnog and nutmeg, then blend it all together.
03 -
Grab a larger pan for the cheesecake to sit in. Set all of it inside a roasting dish, then pour in enough hot water to reach halfway up the sides.
04 -
Bake it 70-80 minutes; the edges should set while the middle wiggles. Let it cool in the oven with the door cracked open for 20 minutes. Pop it into the fridge to chill overnight, about 8 hours.
05 -
Whip heavy cream with sugar and vanilla till stiff peaks form. Gently mix in the rum. Finish the cheesecake with whipped topping and any decorations you want.
# Notes:
01 -
It stays fresh up to 2 days in advance.
02 -
Keeps in the freezer for about 2 months.
03 -
Choose full-fat cream cheese in brick form.