Eggnog Cheesecake (Print Version)
# Ingredients:
01 -
3 cups of crushed gingersnap cookies.
02 -
1/2 cup melted unsalted butter.
03 -
2 tbsp optional brown sugar.
04 -
1/4 tsp sea salt.
05 -
32 ounces softened cream cheese.
06 -
3/4 cup white sugar.
07 -
1/4 tsp fine sea salt.
08 -
4 eggs at room temperature.
09 -
1 tbsp vanilla extract.
10 -
1 tsp ground nutmeg.
11 -
1 cup room-temperature eggnog.
12 -
1/2 cup cold heavy cream.
13 -
1 tbsp white sugar.
14 -
1 tsp vanilla extract.
15 -
1 tbsp dark rum, optional.
16 -
Sugared rosemary sprigs and cranberries for garnish.
# Instructions:
01 -
Turn oven to 355°F. Blend gingersnap crumbs, melted butter, and salt. Press into a springform pan. Bake until the edges brown, 8-10 minutes.
02 -
Cream the cheese until it's silky. Add sugar, vanilla, and salt. Beat in eggs one after the other. Stir in nutmeg and eggnog.
03 -
Put your cheesecake pan into a bigger pan. Place both inside a roasting pan. Pour hot water to reach halfway up the sides.
04 -
Bake for 70 to 80 minutes, until the middle wiggles and the edges set. Let it rest in the oven for 20 minutes with the door ajar. Chill for 8 hours.
05 -
Beat cream, sugar, and vanilla until stiff. Add rum if you're using it. Spread or pipe cream on top, finish with cranberries and rosemary.
# Notes:
01 -
Make it up to 2 days ahead.
02 -
Keeps frozen for 2 months.
03 -
Choose full-fat cream cheese in blocks.