Eggnog Holiday Cake (Print Version)
# Ingredients:
01 -
Crush 3 cups of gingersnaps into crumbs.
02 -
Melt ½ cup of unsalted butter.
03 -
Add 2 tablespoons of brown sugar, if you'd like.
04 -
Pinch in ¼ teaspoon of sea salt.
05 -
Soften 32 oz of cream cheese to room temp.
06 -
Measure out ¾ cup of granulated sugar.
07 -
Don't forget an extra ¼ teaspoon of sea salt.
08 -
Crack 4 large eggs, let them warm up before using.
09 -
Use 1 tablespoon of vanilla.
10 -
Add 1 teaspoon of ground nutmeg.
11 -
Pour in 1 cup of eggnog, room temp is best.
12 -
Keep ½ cup of heavy cream cold, for whipping.
13 -
Stir in 1 tablespoon of granulated sugar.
14 -
Blend in 1 teaspoon of vanilla extract.
15 -
1 tablespoon of dark rum is optional.
16 -
Use sugared cranberries and rosemary as garnish.
# Instructions:
01 -
Heat the oven to 355°F. Toss together the gingersnap crumbs, salt, and butter. Flatten into the bottom of a springform pan and bake for 8–10 minutes until edges start to brown.
02 -
Whip the cream cheese until it's smooth and creamy. Blend in the sugar, salt, and vanilla. Add one egg at a time, mixing in between. Then incorporate the eggnog and nutmeg.
03 -
Place your prepared cheesecake pan in a bigger one, then set everything inside a roasting pan. Pour hot water so it comes halfway up the sides of the larger pan.
04 -
Bake for 70–80 minutes. The edges should look set while the center stays just a little wobbly. Let it cool inside the oven with the door cracked open for 20 minutes. Then chill it for at least 8 hours.
05 -
Whisk the cold heavy cream with sugar and vanilla till stiff peaks form. If using, fold in the rum. Spread on the cheesecake and add the sugared cranberries and rosemary as a final touch.
# Notes:
01 -
You can make this up to 2 days in advance.
02 -
It keeps frozen for about 2 months.
03 -
Stick to full-fat block-style cream cheese.