Eggnog Cheesecake With Gingersnap Crust

Name: Eggnog Cheesecake With Gingersnap Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters melted butter; 473 milliliters refrigerated or canned eggnog, divided; 4 larges eggs; 2 Tbsps all-purpose flour; 340 grams gingersnaps (about 48 cookies), finely ground; 12 servings Garnish: freshly grated nutmeg; 473 milliliters powdered sugar; 59 milliliters sugar; 237 milliliters whipping cream

This recipe makes 12 servings with 539 calories, 12g of protein, and 29g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of 3-less-fat cream cheese, eggnog, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir together first 3 ingredients; press mixture onto bottom of a 10-inch springform pan.

Equipment you will use

Springform Pan

Beat cream cheese at medium speed with an electric mixer until smooth; add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Cream Cheese

Egg

Equipment you will use

Hand Mixer

Add 1 1/2 cups eggnog, and beat until blended. Fold in 2 cups powdered sugar and 2 Tbsp. flour; carefully pour cream cheese mixture into prepared pan.

Ingredients you will need

Powdered Sugar