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
Prep Time: 20 Minutes
Cook Time: 70 Minutes
Total Time: 90 Minutes
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