Cranberry Eggnog Cheesecake

Luxuriously rich and creamy Cranberry Eggnog Cheesecake with Gingersnap Crust

INGREDIENTS
Special Equipment
  • 1 9″ round, 2 3/4” high springform pan
  • 1 slow cooker liner (optional, recommended)
  • 18-inch wide heavy duty aluminum foil
  • Parchment paper
  • nonstick cooking spray
  • Roasting pan
Gingersnap Crust
  • 2 cups finely ground gingersnap cookie crumbs
  • 1/4 cup packed light or medium brown sugar
  • 1/2 cup butter, melted (1 stick)
Eggnog Cheesecake Filling
  • 4 8 oz. pkgs. cream cheese at room temperature (full fat)
  • 1 cup + 2 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1 cup eggnog at room temperature (full fat)
  • 1 1/2 tablespoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
Eggnog Cream Topping
  • 1 cup heavy cream
  • 1 cup sifted powdered sugar
  • 1/2 cup eggnog
  • 1/2 cup sour cream
Cranberry Topping
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cranberry juice
  • 1 1/2 cups fresh cranberries (or thawed frozen cranberries)

 

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