I found this on Pinterest. This recipe was great! I do NOT like eggnog, but my husband and his family love it so I made it for a Christmas function. This cheesecake was a huge hit! (i even loved it too!) I read the other comments and made some changes. In the crust, I doubled the butter and for the cheesecake I added 1 tsp of Rum extract & 1 tsp of Vanilla extract & a few sprinkles of Nutmeg. This really helped with the flavor and it wasn't too strong. I will definitely be making this again!
Eggnog Cheesecake With Gingersnap Crust
The 15-minute prep, which includes a three-ingredient crust, is super simple, thanks to the option of using either refrigerated or canned eggnog. Our test kitchens tested both and enjoyed the results equally.
- 12 ounces gingersnaps (about 48 cookies), finely ground
- 1/4 cup sugar
- 1/4 cup melted butter
- 32 ounces 1/3-less-fat cream cheese
- 4 large eggs
- 2 cups refrigerated or canned eggnog, divided
- 2 cups powdered sugar
- 2 tablespoons all-purpose flour
- 1 cup whipping cream
- Garnish: freshly grated nutmeg
- Stir together first 3 ingredients; press mixture onto bottom of a 10-inch springform pan.
- Beat cream cheese at medium speed with an electric mixer until smooth; add eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 Tbsp. flour; carefully pour cream cheese mixture into prepared pan.
- Bake at 325° for 1 hour. Turn off oven. Let cheesecake stand in oven, with door closed, 1 hour. Remove to wire rack, and let cool completely. Cover and chill at least 8 hours.
- Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/2 cup eggnog. Spread mixture evenly over top of chilled cheesecake, and garnish, if desired.
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