Eggnog Cheesecake with Gingersnap Crust
Creamy eggnog cheesecake with a spiced gingersnap crust… you are going to want this decadent dessert this holiday season!
Happy Monday! And YES I am back with another eggnog recipe, this time an eggnog cheesecake with spiced gingersnap crust and maybe a little bit of irish cream. It is seriously not my fault when it comes to the eggnog overload. The hubs is buying it every week and I am just doing my due diligence and helping out. I mean if I can’t drink it, I sure will bake a cheesecake with it.
An eggnog cheesecake with a gingersnap crust is the best way I could come up with to ‘drink’ but not drink your eggnog. Starting with a spiced gingersnap cookie crust, festive cheesecake is made with creamy eggnog filling that is spiked with irish cream (totally optional) and then topped with a sweet whipped cream. Decorative festively with sugared cranberries for a holiday season stunner.
7 hours 30 minutes
2 cups ground gingersnap cookies
½ teaspoon ground cinnamon
3 tablespoons butter, melted
For the Filling:
3 8-ounce cream cheese blocks, softened at room temperature
1 cup granulated sugar
¼ cup eggnog
2 tablespoons Irish cream
1 ½ tablespoon all-purpose flour
1 ½ tablespoon heavy cream
¼ teaspoon salt
2 teaspoons pure vanilla extract
3 large eggs, room temperature
- Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch spring -form pan or 4 mini springform pans with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb. Add the cinnamon and melted butter and process until combined. Transfer the crumbs to the prepared pan (s) and evenly spread it. Use a flat bottom cup and press down on crust to create and even layer. Bake crust for 10 minutes. Let cool while you prepare the filing.
- Reduce oven temperature to 325 degrees F.
- In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down bowl as needed. Add in eggnog irish cream, flour, heavy cream, salt and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute.
- Pour filling into spring-form pan (s) with crust. Place spring-form pan (s) into a much larger baking pan. Add hot water into the larger baking pan to reach half way up the side of your spring-form pan.
- Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
- When ready to serve, remove the sides from the spring-form pan and top with whipped cream and sugared cranberries.
- Store covered in refrigerator.