Eggnog Cheesecake Recipe

How to Make Eggnog Cheesecake

1. Trace a 9-inch springform pan onto a piece of parchment paper and cut out.
2. Place the parchment circle in the bottom of the pan.
3. Reserve 1 gingersnap cookie for garnish.
4. Cut a 1-inch piece off one end of each of the remaining gingersnaps.
5. Crush the 1-inch pieces into crumbs using a food processor or by hand.
6. Set aside the remaining gingersnaps for the sides of the cake.
7. Combine the gingersnap crumbs, 1 ½ cups graham cracker crumbs, and ¼ cup (57g) melted unsalted butter until well mixed.
8. Press the crumb mixture firmly into the bottom of the prepared 9-inch springform pan.
9. Beat 2 (8 ounce) packages of cream cheese at low speed until smooth.
10. Gradually add 1 cup of eggnog, blending until the mixture is very smooth.
11. Add the remaining 1 cup eggnog, ½ cup milk, 1 (3.4 ounce) instant vanilla pudding mix, 2 tablespoons rum (optional), and ¼ teaspoon ground nutmeg.
12. Beat until well blended, about 1 minute.
13. Carefully pour the cream cheese mixture into the prepared pan.
14. Chill until firm, at least 3 hours, or preferably overnight.
15. Run a hot metal spatula or knife around the edges of the pan before removing the sides.
16. Press the remaining gingersnaps, cut side down, into the sides of the cake.
17. Wrap a ribbon around the cookies and tie a bow.
18. Just before serving, garnish with whipped cream and the reserved gingersnap cookie.
19. Tie a ribbon around the cake if desired.