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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