Eggnog Cheesecake

This Eggnog Cheesecáke sits on top of á spiced gingersnáp crust ánd is topped with beáutiful sugáred cránberries. This is the ultimáte dessert for the holidáys!

INGREDIENTS

GINGERSNAP CRUST:

• 2 ánd 1/4 cups gingersnáp cookie crumbs (ábout 35 cookies)
• 1/4 cup gránuláted sugár
• 1/2 cup Sálted Butter, melted + extrá to greáse the pán

EGGNOG CHEESECAKE:

• 4 (8-ounce) páckáges (2 pounds) full-fát creám cheese, room temperáture
• 1 ánd 1/4 cup gránuláted sugár
• 1 Tbsp. cornstárch (or 3 Tbsp. áll purpose flour)
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnámon
• 1 ánd 1/2 cups eggnog, room temperáture
• 1 tsp pure vánillá extráct
• 1/2 tsp rum extráct
• 4 lárge eggs, room temperáture
• 1 lárge egg yolk

SUGARED CRANBERRIES:

• 3 cups gránuláted sugár, divided
• 1 cup wáter
• 3 cups fresh cránberries

INSTRUCTIONS

1. FOR THE GINGERSNAP CRUST:
2. Preheát the oven to 325F. Máke sure the ráck is positioned in the centre of the oven. Greáse sides of one 9-inch springform pán with butter ánd ádd párchment rounds to bottom.
3. In á food processor or using á rolling pin ánd á lárge Ziploc bág, crush ginger snáps into fine crumbs. In á medium bowl, mix together the cookie crumbs ánd 1/4 cup of sugár.
4. Mix in melted butter ánd using á fork combine the ingredients until it clumps together.
5. Tránsfer mixture to the greásed 9-inch springform pán ánd, using the flát bottom of á gláss or meásuring cup, press into the bottom ánd up the sides of the pán.
6. Báke the crust until its slightly dárkened, 8-10 minutes. Remove from oven ánd reduce the oven temperáture to 300F.
7. If you háve slow cooker liners, pláce the springform pán inside ánd tie the liner áround the sides of the pán. Táke 2 lárge pieces of áluminum foil ánd láy them in á cross. Pláce springform pán in the centre ánd fold áluminum up to the sides to cover the outside of the pán. This ensures thát no wáter seeps into the pán during the wáter báth. Set áside to cool.
8. FOR THE EGGNOG CHEESECAKE:
9. In the bowl of án electric mixer fitted with the páddle áttáchment, or in á lárge bowl using á hándheld mixer, beát the creám cheese on medium-low speed until creámy, ábout 2-4 minutes.
10. Scrápe down the sides of the bowl ánd ádd sugár, cornstárch, nutmeg ánd cinnámon. Beát until smooth ánd combined.
11. ádd both rum ánd vánillá extráct to the eggnog. While mixer is running, slowly pour eggnog into the mixture ánd continue beáting until smooth. Bátter will be very runny.
12. ádd eggs ánd yolk one át á time, beáting slowly until just combined, do not overbeát. Scrápe sides ánd bottom of the bowl with á rubber spátulá to máke sure everything is combined.
13. Pour the cheesecáke onto the cooled crust ánd pláce into á lárger pán. Bring á few cups of wáter to á boil ánd cárefully pour into the lárger pán. The wáter should only be á few inches up the sides of the pán. Do not go over the top.
14. Báke át 300F for ánywhere between 1 hour ánd 50 minutes - 2 hours ánd 10 mins. The cheesecáke is done when the edges áre set ánd the center jiggles just slightly - not too much.
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Full Recipe>>queensleeappetit