Rose Bakes Eggnog Cheesecake With Gingersnap Crust
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
For the crust
- 12 ounces gingersnaps, crushed to a fine crumb
- 1⁄4 cup sugar
- 1⁄4 teaspoon cinnamon
- 6 tablespoons salted butter, melted
-
For the filling
- 32 ounces cream cheese, softened to room temp
- 4 large eggs, at room temp
- 1 1⁄2 cups eggnog
- 1 1⁄4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon rum extract
- 1 teaspoon cinnamon (to taste)
directions
- Start by preheating your oven to 325°F and then making the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
- Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
- in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
- Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, and cinnamon. And yes… mix again until smooth and creamy.
- Pour mixture into your crust and bake it for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
- cool and chill for 6-8 hours before serving.
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Diane
United States