Recipe For Eggnog Cheesecake With Gingersnap Crust

Step 5 in a food processor combine cream cheese 1 cup sugar flour and eggnog.

Recipe for eggnog cheesecake with gingersnap crust. This eggnog cheesecake with gingersnap crust is so creamy and delicious. Stir together first 3 ingredients. Preheat oven to 425 degrees f 220 degrees c.

Add the eggs rum extract or pure rum and nutmeg and beat for another minute. Pour filling over crust. You can also use a graham cracker crust if you like.

Add in the eggs one at a time and beat until fully combined. Gradually stir in the eggnog extract and nutmeg. Beat cream cheese at medium speed with an electric mixer until smooth.

Add the eggnog and flour and mix until the mixture is fully combined. A couple of weeks ago when challenged with the idea of using eggnog in a wintery dessert that featured reddi wip i just knew i wanted to combine it with a cheesecake. Begin with the crust by crushing the gingersnap cookies in a food processor until fine crumbs.

Set the baking pan in a larger pan and add enough hot water so it comes halfway up the sides of the cheesecake pan. Beat on low speed just until combined. Then fold in the flour gently until fully incorporated.

Bake for 45 60 minutes or until just set. Preheat the oven to 350 degrees. In a large mixing bowl using a handheld or stand mixer fitted with a whisk or paddle attachment beat the cream cheese sugar and flour just until combined no lumps remain add nutmeg cinnamon vanilla and rum and stir to combine.