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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.

Southern Living NOVEMBER 2006

  • Yield: Makes 12 Servings

Ingredients

  • 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

Preparation

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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Eggnog Cheesecake With Gingersnap Crust recipe

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