Eggnog Cheesecake with Gingersnap Crust

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American · 530 min · vegetarian

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Ingredients

• 10 oz (about 40) gingersnap cookies
• 3/4 tbsp unsalted butter, melted
• 1/4 tbsp light brown sugar
• 24 oz (three 8-oz blocks) cream cheese
• 1/4 cup granulated sugar
• 1 large eggs
• 1/4 cup eggnog
• 1/4 tbsp all-purpose flour
• 1/4 tsp vanilla extract
• 1/4 tsp, plus more for dusting ground nutmeg
• 1/4 tsp ground cinnamon

Method (tap to check — screen stays awake)

1. Heat the oven to 325F. Crush the gingersnaps to fine crumbs, mix with the melted butter, brown sugar, and a pinch of salt, and press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes and cool.
2. Wrap the outside of the pan in two layers of heavy-duty foil — this cheesecake takes a water bath, and the foil is what keeps it out of the filling.
3. Beat the room-temperature cream cheese and granulated sugar on medium until completely smooth, scraping the bowl twice. Room temp matters: cold cream cheese means lumps forever.
4. On low speed, add the eggs one at a time, then the eggnog, flour, vanilla, nutmeg, and cinnamon, mixing just until combined — overbeating whips in air, and air means cracks.
5. Pour the filling over the crust, set the pan in a roasting pan, and pour hot water halfway up the sides of the springform.
6. Bake 60-70 minutes, until the edges are set but the center 2-3 inches still wobbles like set gelatin when you nudge the pan.
7. Turn the oven off, crack the door, and leave the cheesecake in its water bath for 1 hour — the slow cool-down is your crack insurance.
8. Lift it out, run a thin knife around the edge, cool to room temperature, then refrigerate uncovered at least 6 hours or overnight.
9. Just before serving, release the ring and dust the top with a fresh grating of nutmeg.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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