Eggnog Cheesecake with Gingersnap Crust

Eggnog Cheesecake with Gingersnap Crust

  • Prepare: 9H 20M
  • Cook: 1H
  • Total: 10H 20M
Eggnog Cheesecake with Gingersnap Crust

Eggnog Cheesecake with Gingersnap Crust

Ingredients

  • Refrigerated

    • 4 Eggs, large
  • Baking & Spices

    • 3 tbsp All-purpose flour
    • 3/4 tsp Cinnamon
    • 1 Cinnamon
    • 1 1/4 cups Granulated sugar
    • 1/4 cup Sugar
  • Snacks

    • 12 oz Gingersnaps
  • Dairy

    • 6 tbsp Butter, salted
  • Beer, Wine & Liquor

    • 1 1/2 cups Eggnog
    • 1 tsp Rum extract
  • Other

    • 1 can Of original reddi-wip®
  • Time
  • Prepare: 9H 20M
  • Cook: 1H
  • Total: 10H 20M

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Description

Cake Decorating, Baking, Tutorials, Recipes, Cake Photos & Inspiration

This seasonal cheesecake is creamy and delicious - a perfect mix of a traditional cheesecake with a hint of eggnog, cinnamon, and nutmeg plus a delicious gingersnap crust!

Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine.

Ingredients

  • 12 oz. gingersnaps, crushed to a fine crumb
  • ¼ cup sugar
  • ¼ tsp cinnamon
  • 6 Tbsp salted butter, softened or melted
  • 4 (8 oz.) bricks cream cheese, softened to room temp.
  • 4 large eggs, at room temp
  • 1½ cups eggnog
  • 1¼ cups granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tsp rum extract
  • ½ – 1 tsp cinnamon (to taste)
  • 1 can of Original Reddi-wip®
  • cinnamon, as desired

Directions

  • Start by preheating your oven to 325°F
  • To make 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.
  • I have two little tricks when making a cheesecake crust. First, I line the bottom (removable) circle with a piece of parchment cut to the exact circle size. I didn’t photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.
  • Second, I use my favorite juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and “clean”.
  • Now, 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, rum extract, and cinnamon. And yes… mix again until smooth and creamy. (that’s the last time to mix, by the way… and I promise those pics are of different steps)
  • Now pour that dreamy mixture into your crust and you’re ready to bake it! Bake 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.
  • After it’s cooled and chilled for 6-8 hours, you can finally enjoy the fruit of all of your labor! Serve with a generous topping of Reddi-Wip and a sprinkle of cinnamon.
  • Serves: 12
  • Prepare: 9 hours 20 mins
  • Cook Time: 1 hour
  • TotalTime:
rosebakes.com

rosebakes.com

5201 419
Title:

Eggnog Cheesecake with Gingersnap Crust - Rose Bakes

Descrition:

Eggnog Cheesecake with Gingersnap Crust. This Eggnog Cheesecake with Gingersnap Crust is so creamy and delicious! It’s perfect topped with Reddi-wip® and ...

Eggnog Cheesecake with Gingersnap Crust

  • Refrigerated

    • 4 Eggs, large
  • Baking & Spices

    • 3 tbsp All-purpose flour
    • 3/4 tsp Cinnamon
    • 1 Cinnamon
    • 1 1/4 cups Granulated sugar
    • 1/4 cup Sugar
  • Snacks

    • 12 oz Gingersnaps
  • Dairy

    • 6 tbsp Butter, salted
  • Beer, Wine & Liquor

    • 1 1/2 cups Eggnog
    • 1 tsp Rum extract
  • Other

    • 1 can Of original reddi-wip®

The first person this recipe

rosebakes.com

rosebakes.com

5201 419

Found on rosebakes.com

Rose Bakes

Eggnog Cheesecake with Gingersnap Crust - Rose Bakes

Eggnog Cheesecake with Gingersnap Crust. This Eggnog Cheesecake with Gingersnap Crust is so creamy and delicious! It’s perfect topped with Reddi-wip® and ...