Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Eggnog Cheesecake

Eggnog Cheesecake

All the flavors of your favorite holiday beverage have been transformed into one of your favorite creamy holiday desserts. 


40 Gingersnap Cookies (Broken Up)

2 Tablespoons Butter (Melted)

1/8 Teaspoon Kosher Salt

24 Ounces Cream Cheese (Softened)

3/4 Cup Sugar

3/4 Cup Eggnog

3 Tablespoons Rum

2 Teaspoons Vanilla Extract

1 Teaspoon Grated Nutmeg

2 Large Eggs

Preheat oven to 325 degrees. 

In food processor add gingersnaps.  Pulse until fine crumbs form.  Transfer crumbs to large-size bowl.  Add butter and kosher salt.  Mix well.  Press firmly into bottom of greased 9-inch springform pan.  Place in oven 10 to 12 minutes until crisp.  Remove from oven and cool slightly. 

In large-size bowl beat cream cheese and sugar until smooth.  Stir in eggnog, rum, vanilla, and nutmeg.  Beat in eggs one at a time until just incorporated.  Pour batter over crust. 

Place in oven 50 to 60 minutes until center is set. Run a paring knife around rim to loosen edges of cheesecake.  Turn off oven and let cheesecake cool in oven for 1 hour.  Remove from oven and cool completely on wire rack before removing from pan. 

Place in refrigerator at least 4 hours up to 1 day before serving. 

Makes 1 Cheesecake

Serves 12

Prep Time:   20 Minutes

Cook Time:  70 Minutes

Total Time:  90 Minutes

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria Glavin Hart