Eggnog Cheesecake With Gingersnap Crust Recipe

Name: Eggnog Cheesecake With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Stir together first 3 ingredients; press mixture onto bottom of a 10-inch springform pan.
2
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.
3
Bake at 325u00b0 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.
4
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.

1773

kcal

Calories

133

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Eggnog Cheesecake With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Cheesecake With Gingersnap Crust

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