Eggnog Cheesecake with Gingersnap Crust

Eggnog Cheesecake with Gingersnap Crust requires around 1 hour and 30 minutes from start to finish. This recipe makes 4 servings with 1223 calories, 19g of protein, and 81g of fat each. For $3.24 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. This recipe is liked by 162 foodies and cooks. It is brought to you by Blahnik Baker. If you have irish cream, cranberries, flour, and a few other ingredients on hand, you can make it. With a spoonacular score of 48%, this dish is pretty good. Try Eggnog Cheesecake With Gingersnap Crust, Pumpkin Cheesecake with Gingersnap Crust, and Lemon Cheesecake with Gingersnap Crust for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch spring -form pan or 4 mini springform pans with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb. Add the melted butter and process until combined. Transfer the crumbs to the prepared pan (s) and evenly spread it. Use a flat bottom cup and press down on crust to create and even layer. Bake crust for 10 minutes. Let cool while you prepare the filing.Reduce oven temperature to 325 degrees F.In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down bowl as needed. Add in eggnog irish cream, flour, heavy cream, salt and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute.Pour filling into spring-form pan (s) with crust. Place spring-form pan (s) into a much larger baking pan. Add hot water into the larger baking pan to reach half way up the side of your spring-form pan.Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.When ready to serve, remove the sides from the spring-form pan and top with whipped cream and sugared cranberries.Store covered in refrigerator.

 

Step by step:

1. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch spring -form pan or 4 mini springform pans with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb.

2. Add the melted butter and process until combined.

3. Transfer the crumbs to the prepared pan (s) and evenly spread it. Use a flat bottom cup and press down on crust to create and even layer.

4. Bake crust for 10 minutes.

5. Let cool while you prepare the filing.Reduce oven temperature to 325 degrees F.In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.

6. Add sugar and mix until combined, another minute, scraping down bowl as needed.

7. Add in eggnog irish cream, flour, heavy cream, salt and vanilla extract.

8. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined.

9. Mix filling until smooth for an additional minute.

10. Pour filling into spring-form pan (s) with crust.

11. Place spring-form pan (s) into a much larger baking pan.

12. Add hot water into the larger baking pan to reach half way up the side of your spring-form pan.

13. Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes.

14. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.When ready to serve, remove the sides from the spring-form pan and top with whipped cream and sugared cranberries.Store covered in refrigerator.

Nutrition Information:

covered percent of daily need