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Eggnog Cheesecake with Gingersnap Crust and Sugared Cranberry Garnish Recipe

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4 from 8 reviews

Indulge in a festive and creamy Eggnog Cheesecake that blends the warm flavors of ginger and nutmeg with rich cream cheese and eggnog. This elegant dessert features a crunchy gingersnap crust and a smooth, velvety filling baked in a water bath for perfect texture, topped with homemade spiked whipped cream and garnished with sugared cranberries and rosemary for a holiday touch.

  • Total Time: 1 hour 50 minutes plus at least 8 hours chilling
  • Yield: 16 servings

Ingredients

Crust

  • 3 cups gingersnap cookies or gingerbread cookies, crushed into crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons brown sugar, packed (optional, if cookies aren’t very sweet)
  • ¼ teaspoon sea salt

Cheesecake Filling

  • 32 oz cream cheese, softened (four 8 oz packs)
  • ¾ cup granulated sugar
  • ¼ teaspoon sea salt
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 cup eggnog, room temperature

Whipped Cream Topping

  • ½ cup heavy whipping cream (35%), chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon dark rum (optional)

Decoration

  • Sugared cranberries
  • Rosemary sprigs

Instructions

  1. Prepare the crust: Preheat your oven to 355°F (180°C). Lightly butter the bottom and sides of a 9-inch round springform pan using a piece of cold butter to ensure the crust doesn’t stick.
  2. Mix crust ingredients: In a large bowl, combine the crushed gingersnap cookies, melted butter, and sea salt. If your cookies are not very sweet, add the brown sugar. Mix well until the crumbs are evenly moistened.
  3. Form and bake crust: Press the crust mixture firmly into the bottom and up the sides of the prepared pan, ensuring an even layer. Bake in the oven for 8-10 minutes until the crust edges turn lightly golden. Remove from oven and let cool slightly but keep oven on.
  4. Make cheesecake batter: In a large bowl or stand mixer, beat the softened cream cheese until smooth and creamy. Add granulated sugar, salt, and vanilla extract; continue mixing until all ingredients are incorporated and the mixture is smooth.
  5. Add eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Incorporate eggnog and nutmeg: Pour the room temperature eggnog and grated nutmeg into the cream cheese mixture. Gently fold with a spatula until the batter is smooth and uniform.
  7. Pour batter into crust: Pour the cheesecake batter over the baked crust. Tap the pan gently on the counter to release air bubbles.
  8. Set up water bath: Place the springform pan in a slightly larger round pan or oven-safe saucepan, then place this inside an even larger baking pan. Boil water in a kettle.
  9. Bake cheesecake: Carefully pour boiling water into the largest pan until it comes nearly up to the middle pan, creating a water bath. Bake for 70-80 minutes until the edges are set and the center is puffed and jiggles slightly.
  10. Cool cheesecake in oven: Turn the oven off and slightly open the oven door to allow the cheesecake to cool gradually for 20 minutes. Then carefully remove the pans from the oven, being cautious of hot water.
  11. Refrigerate: Cool cheesecake to room temperature, then refrigerate for at least 8 hours or overnight to fully set.
  12. Chill whipping tools: Place your mixing bowl and whisk in the freezer for about 5 minutes before whipping the cream to help it whip easily.
  13. Make whipped cream: In the chilled bowl, combine heavy whipping cream, sugar, and vanilla extract. Whip by hand or using an electric mixer until stiff peaks form.
  14. Add rum: Gently fold in the dark rum to the whipped cream if using.
  15. Assemble and decorate: Remove the cheesecake from the springform pan and spread the rum-spiked whipped cream over the top. Sprinkle lightly with grated nutmeg and decorate the edges with sugared cranberries and rosemary sprigs. Serve and enjoy!

Notes

  • Use a water bath when baking cheesecake to prevent cracks and ensure an even, creamy texture.
  • Allow eggs and cream cheese to come to room temperature to avoid lumps and achieve a smooth batter.
  • The optional brown sugar in the crust adjusts sweetness depending on the cookie used.
  • Rest the cheesecake overnight in the refrigerator for best flavor and texture.
  • Chilling mixing tools before whipping cream makes the process faster and helps cream reach stiff peaks.
  • Sugared cranberries and rosemary make festive, edible decorations perfect for holiday celebrations.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/eggnog-cheesecake-with-gingersnap-crust-and-sugared-cranberry-garnish-recipe/