Eggnog Cheesecake with Gingerbread Crust
Serves: 16
Ingredients:
Gingerbread Crust:
2 1/4 cups gingerbread men cookie crumbs or gingersnap crumbs
5 tbsp butter, melted and cooled
1/4 cup granulated white sugar
pinch of salt
Eggnog Cheesecake Filling:
3 cups packages cream cheese, room temperature (24 oz)
1 cup granulated white sugar
3 tbsp all-purpose flour
1/4 tsp nutmeg
1/4 tsp cinnamon
2 vanilla beans* (or 2 tsp vanilla extract)
2 tbsp dark rum
4 large eggs
1 cup eggnog
Instructions:
Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm)
springform pan with parchment paper by cutting out a circle for the bottom
and strips for the sides. Set aside.
Gingerbread Crust: In a large bowl stir together cookie crumbs and melted
butter until combined. Add sugar and salt and stir until evenly moistened.
Transfer to the prepared pan and press crust into the bottom and halfway up
the sides with the back of a flat-bottomed cup. Freeze until filling is
done.
Eggnog Cheesecake Filling: 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. Add one egg at the time and mix just
until combined before you add the next egg. Scrape down the bowl and add
eggnog and mix until smooth and combined. Don't overmix at any step. Too
much air in the filling can cause cracks while baking. Pour filling into the
crust. Spread evenly. Place a piece of parchment paper under the springform
pan and bake for 50-60 minutes until the edges look puffed and browned. The
center should be very bright and almost set with a 2-3 inches wobbly spot in
the center. Don't overbake because this is a common reason for cracked
cheesecake.
Turn off the oven, crack open the door (pinch a wooden spoon), and let the
cheesecake in the oven for another hour. Then remove from the oven and let
cool to room temperature. Refrigerate at least 3 hours or overnight. Top
with whipped cream and decorate with Gingerbread Men Cookies before serving,
if desired. Store leftovers in an airtight container in the fridge up to 3
days.
Notes:
*First, cut off the straight end of the vanilla bean. Then place the tip of
your knife below the curled end and cut the vanilla bean through the middle
of the bean lengthwise with a sharp knife. Although you don't need to cut it
all the way through, it's ok when you do so. Then open the vanilla bean and
scrape out the flavorful seeds with the back of your knife. Just use the
seeds.
Serves: 16
Ingredients:
Gingerbread Crust:
2 1/4 cups gingerbread men cookie crumbs or gingersnap crumbs
5 tbsp butter, melted and cooled
1/4 cup granulated white sugar
pinch of salt
Eggnog Cheesecake Filling:
3 cups packages cream cheese, room temperature (24 oz)
1 cup granulated white sugar
3 tbsp all-purpose flour
1/4 tsp nutmeg
1/4 tsp cinnamon
2 vanilla beans* (or 2 tsp vanilla extract)
2 tbsp dark rum
4 large eggs
1 cup eggnog
Instructions:
Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm)
springform pan with parchment paper by cutting out a circle for the bottom
and strips for the sides. Set aside.
Gingerbread Crust: In a large bowl stir together cookie crumbs and melted
butter until combined. Add sugar and salt and stir until evenly moistened.
Transfer to the prepared pan and press crust into the bottom and halfway up
the sides with the back of a flat-bottomed cup. Freeze until filling is
done.
Eggnog Cheesecake Filling: 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. Add one egg at the time and mix just
until combined before you add the next egg. Scrape down the bowl and add
eggnog and mix until smooth and combined. Don't overmix at any step. Too
much air in the filling can cause cracks while baking. Pour filling into the
crust. Spread evenly. Place a piece of parchment paper under the springform
pan and bake for 50-60 minutes until the edges look puffed and browned. The
center should be very bright and almost set with a 2-3 inches wobbly spot in
the center. Don't overbake because this is a common reason for cracked
cheesecake.
Turn off the oven, crack open the door (pinch a wooden spoon), and let the
cheesecake in the oven for another hour. Then remove from the oven and let
cool to room temperature. Refrigerate at least 3 hours or overnight. Top
with whipped cream and decorate with Gingerbread Men Cookies before serving,
if desired. Store leftovers in an airtight container in the fridge up to 3
days.
Notes:
*First, cut off the straight end of the vanilla bean. Then place the tip of
your knife below the curled end and cut the vanilla bean through the middle
of the bean lengthwise with a sharp knife. Although you don't need to cut it
all the way through, it's ok when you do so. Then open the vanilla bean and
scrape out the flavorful seeds with the back of your knife. Just use the
seeds.
