Eggnog Cheesecake with Gingersnap Crust
Yield: 6 to 8 | Total time: 1 hour 30 min
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
- 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
- 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.
- 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.
- 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.
- 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
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.