I like to make seasonal cheesecakes. They’re simple, they’re show stoppers, they’re flavorful and they’re excellent for make ahead parties. Last year for Christmas, I made my CANDY CANE OREO CHEESECAKE and this year, an Egg Nog Cheesecake (with a gingersnap crust!). Whoa! You are going to love this one!
For this recipe, you will need a 9″ springform pan. You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between.
2 cups of crushed gingersnap cookies
1 stick of butter, melted
4 (8 oz) packages of cream cheese, softened
1 cup sugar
4 eggs, at room temp
1/2 cup egg nog
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon (plus a little more to garnish)
Whipped topping to garnish
Preheat oven to 350 degrees.
Lightly spray your springform pan with cooking spray and set aside.
In your food processor, pulse 2 cups of your crushed gingersnaps with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
In your mixing bowl, beat with an electric mixer your cream cheese and sugar. Beat in your eggs followed by your egg nog and then both your nutmeg and cinnamon.
Pour your batter into your pan on top of your crust.
Bake one hour.
After you remove the cake from the oven allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48).
When you’re ready to serve, remove from fridge, pop the sides off of your springform pan and garnish with whipped topping (like Cool Whip or whipped cream) and a sprinkle more of cinnamon and then slice and serve.
That’s it! The egg nog gives the cheesecake flavor but isn’t too overwhelming. This will be a hit this holiday season!