- ¼ c. butter
- 12 oz. hard gingersnap cookies
- 1/4 c. sugar
- 4 8 oz. pkgs. low-fat cream cheese
- 4 large eggs
- 1 1/2 c. refrigerated eggnog
- 2 c. powdered sugar
- 2 T. flour
- 1 c. whipping cream
- 1/2 c. refrigerated eggnog
- Freshly grated nutmeg
- Bring the cream cheese to room temperature.
- Melt the butter.
- Preheat the oven to 325°.
- Put the cookies in a food processor and chop until finely ground. Combine the ground gingersnaps, sugar and melted butter in a bowl. Stir until combined. Press the mixture onto the bottom of a 10" springform pan.
- Beat the cream cheese at medium speed with an electric mixer until smooth. Add the eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 c. eggnog and beat until blended. Stir the powdered sugar and flour together in a small bowl. Slowly add the flour mixture to the cream cheese mixture and mix until thoroughly combined. Pour the cream cheese mixture into the springform pan. Bake at 325° for 60 to 90 minutes until cheesecake is set. Turn off the oven. Leave the cheesecake in the oven with the door closed for 1 hour. Remove to a wire rack and let cool completely. Cover and chill at least 8 hours.
- Beat the whipping cream at high speed with an electric mixer until stiff peaks form. Fold in 1/2 c. eggnog. Spread the mixture evenly over the top of the chilled cheesecake. Garnish with freshly grated nutmeg. Chill until served.
It is important to use a 10" springform pan with this recipe. In a smaller pan, the crust is too thick, the cheesecake doesn't get done and there is too much whipped cream topping.