Philadelphia Eggnog Cheesecake with Gingersnap Crust
Eggnog Cheesecake is really a wonder. When you add gingersnap crust to it, it's even better!
Ingredients
Gingersnap Crust
- 9 oz Gingersnap cookies
- 4.5 oz Butter Which is almost 9 tablespoons.
Eggnog Cheesecake Filling
- 24 oz Philadelphia cream cheese
- 1½ cup Sour Cream
- 7 tbsp Sugar
- ½ cup Eggnog
- 1 tbsp Cornstarch
- 3 Eggs
Eggnog Topping
- ⅓ cup Eggnog
- ½ cup Whipping cream
- 2 tbsp Powdered sugar
Instructions
Gingersnap Crust
- Spread some butter on the bottom and all over the inside of the cake pan.
- Put gingersnap cookies in a food processor and pulse them until you turn them into crumbs.
- Melt the butter on a stove or in the microwave. When it's melted, stir it into cookie crumbs until you get some kind of a paste. Then, push the mixture on the bottom of the pan. You can even spread some on the sides.
Eggnog Cheesecake Filling
- To make the eggnog cheesecake filling, you will need to whip the following ingredients: cream cheese Philadelphia, sour cream, sugar, cornstarch, and a half cup of eggnog. When you get a nice mixture, add one by one egg while constantly mixing.
- Pour the mixture into the cake pan and put it in the preheated oven.
- Eggnog cheesecake will be done after 45 minutes of baking at 375 °F (170 °C). Don't open the oven door while it's baking to make sure it turns out creamy, and sort of fluffy. When the cheesecake is done, it will still be jiggly, so leave it to rest and set.
Eggnog Cheesecake Topping
- While the cheesecake is getting baked in the oven, you make the eggnog topping. To make this, whip some eggnog with heavy whipping cream and 2 tablespoons of powdered sugar. You will pour this topping on the cheesecake 10 to 15 minutes after taking the cake out of the oven.
- Leave the eggnog cheesecake to cool for a few hours and then place it in the refrigerator. Cut and serve it when it's cold.
Notes
Eggnog cheesecake with gingersnap crust is the best the day after baking. Flavors are blended, and the filling is set and creamy.
It will be good to eat for 4 to 5 days if you keep it refrigerated in the cake keeper.
If you notice some changes in taste, smell or appearance, that means it may be spoiled.
Nutrition
Serving: 1sliceCalories: 348.17kcalCarbohydrates: 20.8gProtein: 5.9gFat: 27.1gSaturated Fat: 15.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 113.8mgSodium: 277.8mgPotassium: 98.1mgFiber: 0.4gSugar: 11.7gVitamin A: 97.2IUVitamin C: 0.2mgCalcium: 41.3mgIron: 1.2mg