Creamy Eggnog Cake (Print Version)
# Ingredients:
01 -
3 cups crushed gingersnap cookies.
02 -
½ cup melted unsalted butter.
03 -
2 tablespoons optional brown sugar.
04 -
¼ teaspoon of sea salt.
05 -
32 oz softened cream cheese.
06 -
¾ cup white sugar.
07 -
¼ teaspoon of salt.
08 -
4 eggs, at room temperature.
09 -
1 tablespoon pure vanilla.
10 -
1 teaspoon nutmeg, ground.
11 -
1 cup eggnog, room temp.
12 -
½ cup cold heavy cream.
13 -
1 tablespoon sugar for whipping.
14 -
1 teaspoon vanilla extract.
15 -
1 tablespoon dark rum (optional).
16 -
Rosemary and sugared berries to top.
# Instructions:
01 -
Heat to 355°F. Combine cookie crumbs, butter, and salt until blended. Press mix into springform pan bottom. Bake for 8–10 minutes or till edges are golden.
02 -
Mix cream cheese till creamy. Blend in sugar, salt, and vanilla. Beat in eggs one at a time. Stir in eggnog and nutmeg for flavor.
03 -
Put cheesecake pan into a larger one, then into a bigger roasting pan. Pour hot water halfway up the sides.
04 -
Cook 70–80 minutes until edges are firm but the center jiggles a bit. Let cool 20 minutes in the oven with the door open, then chill 8 hours.
05 -
Whisk cream with sugar and vanilla until thick and stiff. Add rum if you'd like. Spread evenly on top and decorate.
# Notes:
01 -
Make it up to 2 days in advance.
02 -
Can be stored frozen for 2 months.
03 -
Only use full-fat cream cheese in brick form.