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Philadelphia Eggnog Cheesecake

Creamy Philadelphia Eggnog Cheesecake for a Festive Delight

This Philadelphia Eggnog Cheesecake is a creamy delight, perfect for holiday gatherings, combining festive flavors with a crunchy gingersnap crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 2 cups gingersnap cookies Can substitute gingerbread cookies.
  • 0.5 cups butter Can substitute with margarine or coconut oil.
For the Cheesecake Filling
  • 24 ounces Philadelphia cream cheese Ensure it is softened.
  • 1 cup sour cream Greek yogurt can be used as a substitute.
  • 0.75 cups sugar Adjust if using sweetened eggnog.
  • 1 cup eggnog Use homemade or store-bought.
  • 0.25 cups cornstarch Flour can be used for a thicker consistency.
  • 3 units eggs Ensure they are at room temperature.
For the Whipped Topping
  • 1 cup whipping cream Coconut cream is a great dairy-free alternative.
  • 0.5 cups powdered sugar Granulated sugar can work if finely ground.
  • 0.5 cups eggnog For mixing into the topping.

Equipment

  • 9-inch springform pan
  • food processor
  • hand mixer

Method
 

Prepare the Cheesecake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with cooking spray.
  2. Crush 2 cups of gingersnap cookies into fine crumbs using a food processor.
  3. Melt ½ cup of butter until completely liquid, then combine with the crumbs, mixing until the mixture resembles wet sand.
  4. Press this mixture firmly into the bottom of the prepared pan.
  5. In a large bowl, blend 24 ounces of softened Philadelphia cream cheese until creamy.
  6. Gradually add in 1 cup of sour cream, ¾ cup of sugar, ¼ cup of cornstarch, and 1 cup of eggnog. Mix well.
  7. Incorporate 3 eggs one at a time, mixing until each is integrated.
  8. Pour the filling over the gingersnap crust and bake for 45 minutes.
  9. Let the cheesecake cool in the oven for 1 hour.
  10. In a separate bowl, whip together 1 cup of heavy cream and ½ cup of powdered sugar until soft peaks form.
  11. Fold in ½ cup of eggnog for the topping.
  12. Once the cheesecake is cooled, pour the whipped eggnog mixture over the top and refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For the best results, let the cheesecake chill overnight to meld flavors. Avoid overmixing and keep the oven door closed during baking.

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