Eggnog Cheesecake
Ingredients
Gingersnap Crust:
- 2 cup gingersnap crumbs
- 1 tbsp brown sugar
- 1/4 cup melted unsalted butter
Eggnog Cheesecake Filling:
- 24 oz cream cheese, softened to room temperature
- 1 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp ground nutmeg
- 3/4 cup eggnog
- 2 tsp vanilla extract
- 2 tbsp spiced rum
- 3 large eggs, whisked
- Hot water for the water bath
Instructions
- Preheat the oven to 350F (180C) degrees and place the oven rack in the bottom ⅓ of the oven. Wrap the outside of a 9-inch springform pan with aluminum foil, covering all seams and ensuring no areas are exposed.
- In a medium bowl, combine gingersnap crumbs, brown sugar, and melted butter.
- Press the mixture into the bottom of the prepared pan. Bake in the preheated oven for 8 minutes. Remove from the oven, leaving it on.
- In a large bowl, beat the softened cream cheese until soft. Scrape down the sides of the bowl as needed.
- Beat in sugar, cornstarch, and nutmeg. With the mixer on low speed, mix in vanilla extract, rum/rum extract, and eggnog. Beat in the eggs until just combined. Place the cheesecake crust in the center of a large roasting pan and pour the cheesecake filling on top.
- Pour hot water into the roasting pan until there’s about ½-1 inch of water in the bottom. Place the roasting pan with the cheesecake in the oven and bake for 50-60 minutes, or until the top is almost set, except in the very middle. Remove from the oven. Cool the cheesecake in the water bath until it reaches room temperature.
- Remove the springform pan from the roasting pan, cover the cheesecake, and refrigerate for at least 6 hours. When ready to serve, trace around the edges of the cheesecake with a thin knife. Unclamp the springform pan.
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