Eggnog Cheesecake

Bring a little holiday magic to your dessert table with this creamy Eggnog Cheesecake. With a gingersnap crust and warm flavours of nutmeg and cinnamon, it’s the perfect festive showstopper.

Serves: 10-12

Ingredients – Crust

Ingredients – Cake

Instructions

1. Preheat the oven to 325°F. Line the bottom of a 7-inch or 9-inch springform pan with parchment paper.

2. In a food processor or blender, blend the gingersnaps into fine crumbs. Transfer to a bowl and mix with the melted butter until evenly combined.

3. Spread the crumb mixture evenly across the bottom and slightly up the sides of the pan. Then, start to compact the mix with your hands or the flat bottom of a measuring cup.

4. Place the pan with the crust in the oven and bake for 10 minutes. Remove and let cool. Reduce the oven temperature to 300°F.

5. In a stand mixer or large bowl with a hand mixer, blend the cream cheese, sugar, and cornstarch on low until smooth.

6. Add the eggnog, nutmeg, cinnamon, and vanilla. Mix on low until smooth, scraping down the sides of the bowl as needed.

7. Add the eggs into the mix one at a time, mixing on low after each egg.

8. Gently pour the cheesecake filling into the cooled crust.

9. Fill a small heatproof dish with a few inches of water and place it on a lower oven rack to create humidity and help prevent cracking.

10. Place the cheesecake on the middle rack and bake 1 hour 50 minutes for a 7-inch pan, or 1 hour 30 minutes for a 9-inch pan, or until the centre is set and no longer wobbles like liquid when lightly tapped.

11. Remove from the oven and let cool completely. Cover and refrigerate for at least 3 hours (or longer) to set.

12. Garnish with whipped cream, sugared cranberries, and/or small rosemary sprigs if desired. Enjoy!

Local Source Guide

Eggnog: Knoydart Farm, Masstown Creamery, Skye Glen Creamery

Gingersnaps: Local Source Market

Butter: Masstown Creamery

Credits

Recipe & photography provided by Jessica Emin @eatwithjessie

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