CRANBERRY EGGNOG CHEESECAKE

The Eggnog Cheesecake crust tastes like a giant gingersnap cookie and the silky Eggnog Cream Topping and sweetly tart Cranberry Topping elevate this cheesecake to the hit of Christmas! I’ve also included very detailed instructions so if you have never made a cheesecake before, now is your chance!

Christmas means eggnog!  Lots and lots of eggnog.  I bought eggnog as soon as it first graced the grocery store shelves back in November and have been buying it ever since because after all, 2 months out of the year is all we get for this creamy indulgence.

Aside from drinking it straight up, there is no better way, in my humble opinion, to devour eggnog than in this Cranberry Eggnog Cheesecake WITH Gingersnap Crust!  Basically, this cheesecake boasts all of your favorite festive flavors in one out-of-this -world elegant, divine Christmas dessert.

INGREDIENTS
Special Equipment

• 1 9" round, 2 3/4” high  springform pan
• 1 slow cooker liner (optional, recommended)
• 18-inch wide  heavy duty aluminum foil
• Parchment paper
• nonstick cooking spray
• Roasting pan

Gingersnap Crust

• 2 cups finely ground gingersnap cookie crumbs
• 1/4 cup packed light or medium brown sugar
• 1/2 cup butter, melted (1 stick)

Eggnog Cheesecake Filling

• 4  8 oz. pkgs. cream cheese at room temperature (full fat)
• 1 cup + 2 tablespoons  sugar
• 3 tablespoons all-purpose flour
• 4 large eggs at room temperature
• 1 large egg yolk at room temperature
• 1 cup eggnog at room temperature (full fat)
• 1 1/2 tablespoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Eggnog Cream Topping

• 1 cup heavy cream
• 1 cup sifted powdered sugar
• 1/2 cup eggnog
• 1/2 cup sour cream

Cranberry Topping

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup cranberry juice
• 1 1/2 cups fresh cranberries (or thawed frozen cranberries)
• Cranberry Eggnog Cheesecake with Gingersnap Crust - this cheesecake is divine! Its become a family tradition because it tastes just like creamy eggnog and the Eggnog Cream Topping and Cranberry Topping make this worlds better than any other I've tried! A must for Christmas!

INSTRUCTIONS

• PREHEAT oven to 325 degrees F.
• WATERPROOFING STEP 1 (optional but HIGHLY recommended): Place 9” springform pan in the center bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
• WATERPROOFING STEP 2 (do this over liner even if you have already done step 1 for double coverage): Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don't create any holes) up the sides of the foil around the (lined) pan.
• Line bottom of pan with parchment paper and lightly grease the inside of your entire springform pan with nonstick cooking spray.
• CRUST: Combine the finely ground gingersnaps, brown sugar and melted butter in a medium bowl and stir until well combined. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. (I like to use the bottom of a measuring cup to press down.) Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.
• WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water bath for your cheesecake (to prevent cracking). Place roasting pan in the oven to heat while you prepare your cheesecake filling.
• CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and beat 5 additional minutes.
• Read more please visit : carlsbadcravings.com

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