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Eggnog cheesecake with a gingersnap graham crust, whipped cream rosettes and fresh nutmeg, one slice pulled out

Eggnog Cheesecake With a Gingersnap Graham Crust

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Eggnog cheesecake built on eggnog simmered down by a third, so the custard spice flavor stays strong without any added spirits. A graham and gingersnap crust, a water bath and a slow cool in the oven keep the top smooth and crack free.

  • Total Time: 8 hours 30 minutes
  • Yield: 12 slices 1x

Ingredients

Scale
  • 1 1/2 cups (170 g) graham cracker crumbs
  • 1/2 cup (60 g) gingersnap cookie crumbs
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (85 g) unsalted butter, melted
  • 1 1/2 cups (360 ml) full fat eggnog
  • 32 ounces (900 g) cream cheese, at room temperature
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons all purpose flour
  • 4 large eggs plus 1 egg yolk, at room temperature
  • 1/2 cup (120 g) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon freshly grated nutmeg, plus more for the top
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 cup (240 ml) heavy cream, for serving
  • 2 tablespoons powdered sugar, for serving

Instructions

  1. Pour the eggnog into a small saucepan and simmer gently over medium low heat for 12 to 15 minutes, stirring now and then, until it reduces to 1 cup. Set it aside to cool to room temperature.
  2. Heat the oven to 325 degrees F. Stir the graham crumbs, gingersnap crumbs, sugar and cinnamon together, pour in the melted butter, and mix until the crumbs look like wet sand.
  3. Press the crumb mixture firmly into the bottom and about 1 inch up the sides of a 9 inch springform pan. Bake the crust for 10 minutes, then cool it on a rack.
  4. Wrap the outside of the springform pan in two layers of heavy duty foil, or set it inside a slightly larger cake pan, to keep the water bath out of the crust.
  5. Beat the cream cheese and sugar on low speed until completely smooth, scraping the bowl twice. Add the flour and salt and mix just until combined.
  6. Pour in the cooled reduced eggnog, sour cream, vanilla, nutmeg and cinnamon. Mix on low until the batter is uniform and glossy, scraping the bowl and the beater.
  7. Add the eggs and the yolk one at a time, mixing on the lowest speed only until each one disappears.
  8. Pour the filling over the crust and smooth the top. Set the pan in a deep roasting pan and pour in hot water to reach halfway up the sides of the springform.
  9. Bake for 55 to 65 minutes, until the edges look set and matte while the center still wobbles softly when the pan is nudged.
  10. Turn the oven off, crack the door with a wooden spoon, and leave the cheesecake inside for 1 full hour. Move it to a rack, run a thin knife around the edge, and cool it completely.
  11. Cover and refrigerate for at least 6 hours, and overnight if you can. Whip the heavy cream with the powdered sugar to soft peaks, spread or pipe it over the top, and finish with freshly grated nutmeg before slicing.
  • Author: Chef Jordan
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes

Nutrition

  • Serving Size: 1
  • Calories: 445
  • Sugar: 27
  • Sodium: 330
  • Fat: 31
  • Saturated Fat: 18
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 7
  • Cholesterol: 150

Find it online: https://cookaza.com/eggnog-cheesecake/