Eggnog Cheesecake With A Gingersnap Crust Recipes

Steps:

• Start by preheating your oven to 325°F and then making the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
• Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
• in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
• Next you'll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, and cinnamon. And yes... mix again until smooth and creamy.
• Pour mixture into your crust and bake it for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
• cool and chill for 6-8 hours before serving.

Steps:

• Make the crust: Preheat oven to 350 degrees. In a medium bowl, mix together the gingersnap crumbs, light brown sugar and butter. Press the mixture onto the bottom and up the sides of a deep 9 1/2-inch pie plate. Bake 10 minutes. Allow to cool.
• Meanwhile, make the cheesecake filling: In the bowl of a food processor, combine the cream cheese, sugar, vanilla-bean scrapings, alcohols, and nutmeg and process until smooth and creamy. Add mascarpone and pulse until well combined.
• In a separate bowl, gently whisk the eggs. Whisk in approximately 1/4 of the cheese mixture until completely smooth. Whisk in the remaining cheese mixture in two additions until well blended. Pour into the cooled crust. Bake until the center is almost set, about 1 hour.
• While the cake is baking, make the glaze: In a medium saucepan, combine the rum, brandy, sugar and vanilla-bean scrapings. Bring to a boil, then reduce heat to medium and simmer until syrup is thickened and sticky to the touch, about 20 minutes. To test, remove a bit on a spoon and allow to cool a bit before touching it. Set aside to cool.
• When the cake is almost set, remove from oven and allow to cool to room temperature (it will crack.) Cover with plastic wrap and refrigerate for several hours. Serve with syrup drizzled over the top or served individually in a small pitcher.