Eggnog Cheesecake with Gingerbread Crust | She Likes Milk
Eggnog Cheesecake with Gingerbread Crust
30 mins prepServes 10
Straight from the North Pole oven, this festive cheesecake is a must for holiday hosting! Rich, decadent and bursting with creamy spiced flavor thanks to Hood Golden Eggnog’s blend of milk and cream mixed with special spices 🍂
Make the crust: Stir together crushed gingerbread cookies, brown sugar, and melted butter. Press the mixture into a 9” springform pan. Bake at 350°F (175°C) for 10 minutes. Set aside to let cool.
Prepare the cheesecake filling: In a large mixing bowl, beat softened cream cheese, slowly adding granulated sugar, nutmeg, and cinnamon. Whisk in Hood Golden Eggnog, followed by eggs and egg yolks one at a time until fully incorporated. Transfer batter to the prepared crust and bake for 55-60 minutes, until the top is just set and only slightly jiggly in the center.
Chill in the refrigerator for at least 6 hours. Remove from the springform pan after chilling. Top with sugared cranberries and rosemary leaves.
For the Hood Golden Eggnog Homemade Whipped Cream: Whip 1 cup Hood Heavy Cream, ¼ cup Hood Golden Eggnog, ¼ tsp nutmeg, ¼ tsp cinnamon, and 2 tbsp powdered sugar until medium peaks form. Top each cheesecake slice with a generous spoonful of whipped cream.
