Eggnog Cheesecake

Name: Eggnog Cheesecake
Ingredients: 12 oz gingersnaps (about 48 cookies), finely ground; 1/4 cup sugar; 1/2 cup melted butter; 32 oz cream cheese; 4 None large eggs; 2 cups eggnog; 1 cup powdered sugar; 2 tbsp all-purpose flour; 1 cup heavy cream; None None white chocolate leaves and sugared cranberries, for garnish

10 ingredients

3 steps

Ingredients

12 oz gingersnaps (about 48 cookies), finely ground
1/4 cup sugar
1/2 cup melted butter
32 oz cream cheese
4 None large eggs
2 cups eggnog
1 cup powdered sugar
2 tbsp all-purpose flour
1 cup heavy cream
None None white chocolate leaves and sugared cranberries, for garnish

Directions

1

Preheat oven to 325°F. Combine finely ground gingersnaps, sugar and melted butter. Press into the base of a springform pan.
2

Beat cream cheese until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 cups eggnog, and beat until blended. Fold in powdered sugar and flour. Transfer to prepared pan and bake for 1 hour. Turn off oven. Let cheesecake cool in oven, with door closed, for 1 hour. Transfer to a wire rack and let cool completely. Cover and chill for at least 8 hours.
3

Beat heavy cream to stiff peaks then fold in remaining 1/2 cup eggnog. Pipe rosettes on cake. Garnish with white chocolate leaves and sugared cranberries.