Eggnog Cheesecake With Gingerbread Crust

A festive cheesecake with a gingerbread crust and creamy eggnog filling, perfect for holiday hosting.

By @shelikesmilk

Original recipe source

Cook time: 70 minutes

Servings: 8

Ingredients

• 2 cups crushed gingerbread cookies
• 2 tablespoons brown sugar
• 7 tablespoons melted butter
• 24 ounces cream cheese
• 1 cup granulated sugar
• 0.25 teaspoon nutmeg
• 0.5 teaspoon cinnamon
• 0.75 cup Hood Golden Eggnog
• 3 eggs
• 2 egg yolks
• 1 cup Hood Heavy Cream
• 0.25 cup Hood Golden Eggnog
• 0.25 teaspoon nutmeg
• 0.25 teaspoon cinnamon
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, stir together 2 cups of crushed gingerbread cookies, 2 tablespoons of brown sugar, and 7 tablespoons of melted butter.
3. Press the gingerbread mixture into a 9-inch springform pan to form the crust.
4. Bake the crust in the preheated oven for 10 minutes. Set aside to let cool.
5. In a large mixing bowl, beat 24 ounces of softened cream cheese, slowly adding 1 cup of granulated sugar, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of cinnamon.
6. Whisk in 3/4 cup of Hood Golden Eggnog, followed by 3 eggs and 2 egg yolks, adding them one at a time until fully incorporated.
7. Transfer the cheesecake batter to the prepared crust.
8. Bake the cheesecake for 55-60 minutes, until the top is just set and only slightly jiggly in the center.
9. Chill the cheesecake in the refrigerator for at least 6 hours.
10. Remove the cheesecake from the springform pan after chilling. Top with sugared cranberries and rosemary leaves.
11. To make the whipped cream, whip 1 cup of Hood Heavy Cream, 1/4 cup of Hood Golden Eggnog, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cinnamon, and 2 tablespoons of powdered sugar until medium peaks form.
12. Top each cheesecake slice with a generous spoonful of homemade whipped cream.