Eggnog Cheesecake With Gingersnap Crust & Pomegranate Glaze Recipe

Name: Eggnog Cheesecake With Gingersnap Crust & Pomegranate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Gingersnap Crust; 1 stick of unsalted butter; 1 3/4 cups gingersnap crumbs; 3 tablespoons brown sugar; For the cheesecake and glaze; 32 ounces whipped cream cheese; 16 ounces sour cream (full-fat); 8 tablespoons unsalted butter; 5 eggs; 2 tablespoons Cornstarch; 1 1/2 cups sugar; 2 1/2 tablespoons dark rum; 2 tablespoons cognac; 1 teaspoon nutmeg; 1/2 cup pomegranate seeds; 1/2 cup pomegranate juice

Servings: persons

For the Gingersnap Crust
1 stick of unsalted butter
1 3/4 cups gingersnap crumbs
3 tablespoons brown sugar
For the cheesecake and glaze
32 ounces whipped cream cheese
16 ounces sour cream (full-fat)
8 tablespoons unsalted butter
5 eggs
2 tablespoons Cornstarch
1 1/2 cups sugar
2 1/2 tablespoons dark rum
2 tablespoons cognac
1 teaspoon nutmeg
1/2 cup pomegranate seeds
1/2 cup pomegranate juice

1
Preheat the oven to 400. Prepare a 9-inch springform pan.
2
Prepare the crust by melting the butter and combining it with the gingersnap crumbs and brown sugar in a large bowl. Make sure all of the ingredients are moistened evenly. Press them into the bottom of a springform pan and bake for 10 minutes or until the crust is nicely toasted. Set aside to cool.
3
In a mixer blend the cream cheese, butter and sour cream until smooth. Then, add the cornstarch, sugar, vanilla, rum, cognac and nutmeg. Beat on high speed until well-blended, scraping down sides as needed. Finally, add eggs one a time, mixing well after each addition.
4
Pour the cheesecake batter on top of the cooled gingersnap crust. Then, wrap the pan very tightly with aluminum foil so that it can be placed in a hot water bath. (You are not going for looks here - wrap the aluminum foil as tightly as possible - you don't want the batter ruined by water seeping in!!) Then, fill a deep baking or roasting pan with water until it is at least halfway up the side of the springform pan. Bake cheesecake for 60-70 minutes. Or, until it is set and the top is light brown. Remove from oven and allow to cool.
5
For the Glaze: Add sugar, cornstarch pomegranate seeds and pomegranate juice to a small saucepan. Simmer until the liquid is reduced by half and starts to get syrupy. Allow to cool to room temperature before drizzling over cool cheesecake to serve.

2022

kcal

Calories

158

Fat

128

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 16 ingredients. The key ingredients include: For the Gingersnap Crust, 1 stick of unsalted butter, 1 3/4 cups gingersnap crumbs, 3 tablespoons brown sugar, and more.

Yes, Eggnog Cheesecake With Gingersnap Crust & Pomegranate Glaze 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 & Pomegranate Glaze

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