Description
Indulge in the festive flavors of Philadelphia Eggnog Cheesecake with Gingersnap Crust. This creamy dessert effortlessly blends the rich taste of Philadelphia cream cheese with the holiday essence of eggnog and the spiced crunch of gingersnap cookies. Perfect for holiday gatherings or cozy family celebrations, this cheesecake not only impresses with its beautiful appearance but also delights taste buds with its smooth texture and warm spices.
Ingredients
Scale
- 9 oz Gingersnap cookies
- 4.5 oz Butter
- 24 oz Philadelphia cream cheese
- 1½ cup Sour Cream
- 7 tbsp Sugar
- ½ cup Eggnog
- 1 tbsp Cornstarch
- 3 Eggs
- â…“ cup Eggnog
- ½ cup Whipping cream
- 2 tbsp Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Crush gingersnap cookies into fine crumbs and mix with melted butter. Press into a springform pan to form the crust.
- In a mixing bowl, beat cream cheese until creamy. Gradually add sour cream, sugar, eggnog, cornstarch, and eggs until smooth. Pour half over the crust.
- Bake for about 45 minutes or until set but slightly jiggly in the center. Turn off the oven and let it cool inside for an hour.
- Chill in the refrigerator for at least four hours before serving. Whip together whipping cream and powdered sugar, then top your cheesecake before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg