Eggnog Cheesecake with Gingersnap Crust

Eggnog Cheesecake with Gingersnap Crust

Yield: 6 to 8   |  Total time: 1 hour 30 min
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Recipe courtesy of Audrey Bower.

"Last year I went home for Thanksgiving and my father happens to be a big fan of both eggnog and cheesecake, so I thought the two combined would be a great addition to our holiday feast. Luckily, it turned out to be a great success." --AB

ingredients:

Gingersnap Crust:

  • 1 cup (about 8 ounces) ground gingersnaps (crush or grind in a food processor)
  • 3 tablespoons unsalted butter, melted

Eggnog Cheesecake Filling:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) package mascarpone cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup eggnog
  • 2 large eggs
  • 2 teaspoons rum extract
  • Pinch (about 1/8 teaspoon) ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Fresh pomegranate seeds or persimmon slices, for serving

directions:

  1. Preheat oven to 325°. In a medium bowl combine ground gingersnaps and butter. Press into the bottom of a 9-inch springform pan.  Bake for 10 minutes. Place on a wire rack to cool.
  2. Increase oven to 425°. Combine combine cream cheese and mascarpone in the bowl of a stand mixer and blend, scraping down bowl, as needed.  Add sugar, flour and eggnog; mix until smooth. Blend in eggs, rum extract, nutmeg and cinnamon. Pour mixture into cooled crust.  Bake for 10 minutes.
  3. Reduce heat to 250° and bake for 50 to 60 minutes, or until center of cake is mostly set but still a bit jiggly in center and barely firm to the touch. Open oven door and let cake sit in oven 15 minutes.  Remove pan from oven and run a knife around edge of cake. Let cake cool completely before removing the rim.  It’s best to let cool completely and cover and chill overnight.
  4. Garnish with pomegranate seeds or persimmon slices or serve with your favorite caramel sauce.

EDITOR'S NOTE: This recipe is courtesy of Audrey Bower, a true home grown Alaska girl from Kodiak.  Audrey is a graduate of Alaska's Institute of Technology Professional Baking & Cooking program. A baker at heart, she learned techniques from her father who was an ACF Certified Executive Chef. She currently works as a cheesemonger and cook at Fromagio's Artisan Cheese in Anchorage.


Date Published: December 6, 2012
3 comments

All recipes have been tested by the Test Kitchens unless otherwise noted.

3 comments... read them below or add one

Comments

  1. December 6, 2012 12:12 pm by jann Reply

    How luscious this looks! And the pomegranate seeds are the perfect holiday touch. Thank you Kim and Audrey.

    • December 9, 2012 9:36 am by kim Reply

      I was surprised at how subtle and delicious the eggnog flavor is…the pomegranate adds a nice touch of acidity and texture. Enjoy!

  2. December 15, 2012 10:06 am by Alison Singh Gee Reply

    This looks amazing. Buoyed by the comments above, I am going to try this for Christmas lunch. Thank you!

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