Eggnog Cheesecake With Gingersnap Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The 15-minute prep, which includes a three-ingredient crust, is super simple, thanks to the option of using either refrigerated or canned eggnog. Our test kitchens tested both and enjoyed the results equally. Ingredients:
12 ounces gingersnaps (about 48 cookies), finely ground |
1/4 cup sugar |
1/4 cup melted butter |
32 ounces 1/3-less-fat cream cheese |
4 large eggs |
2 cups refrigerated or canned eggnog, divided |
2 cups powdered sugar |
2 tablespoons all-purpose flour |
1 cup whipping cream |
garnish: freshly grated nutmeg |
Directions:
1. Stir together first 3 ingredients; press mixture onto bottom of a 10-inch springform pan.
2. Beat cream cheese at medium speed with an electric mixer until smooth; add eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 Tbsp. flour; carefully pour cream cheese mixture into prepared pan.
3. Bake at 325° for 1 hour. Turn off oven. Let cheesecake stand in oven, with door closed, 1 hour. Remove to wire rack, and let cool completely. Cover and chill at least 8 hours.
4. Beat whipping cream at high speed with an electric mixer until stiff peaks form; fold in remaining 1/2 cup eggnog. Spread mixture evenly over top of chilled cheesecake, and garnish, if desired.
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