I know that eggnog isn’t for everyone, but it’s a personal favorite around here. Our boys drink down gallons of the yummy Horizon Organic Eggnog leading up to and through the holidays, we celebrate raising our tree with Boozy Eggnog Shakes (with a little something extra for mom and dad), and today I wanted to share my recipe for Eggnog Cheesecake. We try to make a point to have it every year, because it really is yummy.
This year I substituted the gingersnap crust that I usually use for my Pumpkin Swirl Cheesecake, and it was… amazing. So, that part of the directions come from that crust recipe.
Eggnog Cheesecake with Gingersnap Crust Recipe
1-3/4 c. crushed gingersnaps
1 c. crushed graham crackers
4 T. melted, unsalted butter
3 T. granulated sugar
Tip: Before starting any cheesecake, pull the cream cheese, eggnog, and eggs (listed below) out of the fridge several hours early, so they can come to room temperature. This allows them to incorporate evenly and quickly, and makes for the best cheesecakes. In a pinch, if I’ve forgotten to pull the eggs, I place them in a bowl of warm water to remove the chill.
Preheat your oven to 375 degrees.
Store bought gingersnaps are very, um, hard. So, I snap them in halves and quarters as I place them in my food processor, and pulse them to crush. Breaking them up a bit before processing helps them to crush more evenly. You can also use a small, open top coffee bean grinder, it just takes a bit longer since you’ll have to work in small batches. I keep one in my cupboard for grinding up small amounts of crackers, oats, etc., that comes in really handy.
Measure and pour the 1-3/4 cups of crushed gingersnaps into a medium sized bowl to mix the crust.
Crush the graham crackers in the food processor or coffee bean grinder in the same manner. Then, measure and add them to the bowl with the gingersnaps. Add the sugar and melted butter, then toss to mix. Press into the bottom and sides of a 8″ springform pan. (You can also use a 9″ pan, for larger, slightly less thick slices.0 Tip: I find a highball glass to be the best way to press the crackers up the sides, and get and even coating of crumbs around the pan.
Bake for 8-10 minutes in your preheated oven, and set aside to cool.
3-8 oz. packages of cream cheese
1 c. sugar
3 T. flour
3/4 c. eggnog
2 eggs (room temperature)
2 T. rum
1 pinch of nutmeg
Place the cream cheese and sugar in a medium sized bowl and mix until well blended. Add the flour and eggnog, blend again, always being careful NOT to whip the mixture. Add the eggs one at a time, mixing and scraping the bowl after each addition. Add the rum and nutmeg and blend one more time on low until just blended. Pour the cream cheese eggnog mixture into the cooled crust. Bake in the preheated oven in a waterbath for 1 hour 15 minutes, or until the center rises gently. (For instructions on the waterbath, see my Keylime Cheesecake Recipe post.)
Remove the cheesecake from the oven to a cooling rack and allow the cheesecake to cool for several hours before removing the outer ring from the springform pan. Allow the cheesecake to cool for at least 8 hours at room temperature before refrigerating to chill. Optional: Top with whipped cream and a dash of nutmeg.
1 c. heavy whipping cream, chilled
1/4 c. powdered sugar
1/2- 1 tsp real vanilla extract
Pour the heavy cream into a mixing bowl, and add the powdered sugar and vanilla. Whip on high speed with an electric mixer until it’s light and fluffy.