Spiced Eggnog Cake (Printable Version)
# What You'll Need:
01 -
3 cups smashed gingersnap cookies.
02 -
½ cup melted unsalted butter.
03 -
2 tablespoons light brown sugar (if you want).
04 -
¼ teaspoon fine sea salt.
05 -
32 oz softened cream cheese blocks.
06 -
¾ cup white sugar.
07 -
¼ teaspoon fine sea salt.
08 -
4 large eggs at room temp.
09 -
1 tablespoon pure vanilla extract.
10 -
1 teaspoon freshly ground nutmeg.
11 -
1 cup room temp eggnog.
12 -
½ cup cold heavy whipping cream.
13 -
1 tablespoon white sugar.
14 -
1 teaspoon pure vanilla extract.
15 -
1 tablespoon dark rum (skip if you want).
16 -
Sugared cranberries and sprigs of rosemary for the top.
# Preparation Steps:
01 -
Heat oven to 355°F. Combine the crushed cookies with melted butter and salt. Push firmly into your springform pan. Pop in oven for 8-10 mins till the edges turn golden brown.
02 -
Whip the cream cheese till it's totally smooth. Mix in your sugar, salt and vanilla. Drop in eggs one by one. Finally, pour in the eggnog and nutmeg and stir well.
03 -
Wrap the cheesecake pan with foil. Put it in a bigger pan, then into a roasting dish. Pour hot water around it, halfway up the sides.
04 -
Stick it in the oven for 70-80 mins. You'll know it's done when the outside firms up but middle still wobbles. Let it cool with door cracked for 20 mins. Chill overnight or at least 8 hours.
05 -
Beat your cold cream with sugar and vanilla till it forms stiff peaks. Gently mix in the rum. Spread over your chilled cake and add your fancy decorations.
# Additional Tips:
01 -
You can make this two days before serving.
02 -
Stores in the freezer for up to 2 months no problem.
03 -
Don't use light cream cheese, only the full-fat blocks work right.