Eggnog Cheesecake With Gingersnap Crust
eggnog, gingersnaps, whipping cream, sugar, eggs, flour
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
Directions for Eggnog Cheesecake With Gingersnap Crust Recipe
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.
Read the full directions on MyRecipes.com
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Servings
Makes 12 Servings
Tags
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