Eggnog Cheesecake With Gingersnap Crust

 

Eggnog Cheesecake With Gingersnap Crust

Makes one 10" cheesecake

Ingredients

• 30 gingersnaps (Homemade or store-bought)
• 6 Tbsp butter (melted)
• 32 oz cream cheese (room temperature)
• 2Tbsp cornstarch
• 1 1/2 cup sugar
• 4 eggs (room temperature)
• 1 Tbsp vanilla
• 1 cup eggnog
• 1 tsp nutmeg
• 1/2 tsp cinnamon

Directions

• Place gingersnaps in a food processor or blender and crush into fine crumbs.
• Transfer to a bowl, add melted butter and mix until crumbs are evenly coated.
• Press crumbs into the bottom of a lightly greased 10" springform pan and place in the freezer.
• Preheat oven to 350 degrees F. 
• Put cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
• Continue beating on medium speed while you add the cornstarch, then the sugar. Beat until very smooth and creamy.
• Add eggs one at a time, mixing for a minute after each addition and scraping down the sides of the bowl periodically.
• Add eggnog, vanilla, nutmeg, and cinnamon and mix on low speed for another minute.
• Take springform pan out of freezer and wrap in a double layer of foil.
• Place pan in a deep baking dish or roasting pan and fill dish with enough hot water to come halfway up the sides of the springform pan.
• Place in oven and bake for 1 hour and 15-25 minutes or until center is only slightly jiggly and lightly browned on top.
• Very carefully remove from oven and water bath but keep cheesecake wrapped in foil.
• After 1 hour, remove foil but leave cheesecake on wire rack until it reaches room temperature.
• Once at room temperature, cover with plastic wrap and refrigerate for at least 6 hours or overnight.
• Carefully remove from springform pan and place on a serving plate.