Rose Bakes Eggnog Cheesecake With Gingersnap Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 12
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
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