I am in the holiday baking spirit these days and pulled out this recipe last week. A few years ago I found a recipe for eggnog cheesecake in a community cookbook from Connecticut. Over time I've adapted it by adding a gingersnap crust to make it more festive, as well as a pomegranate glaze. I've also added more spices to the cheesecake so it truly tastes like eggnog. —Kelsey Banfield
- Makes 1 9" cheesecake
- For the Gingersnap Crust
stick of unsalted butter
1 3/4 cups
- For the cheesecake and glaze
whipped cream cheese
sour cream (full-fat)
1 1/2 cups
2 1/2 tablespoons
- Preheat the oven to 400. Prepare a 9-inch springform pan.
- Prepare the crust by melting the butter and combining it with the gingersnap crumbs and brown sugar in a large bowl. Make sure all of the ingredients are moistened evenly. Press them into the bottom of a springform pan and bake for 10 minutes or until the crust is nicely toasted. Set aside to cool.
- In a mixer blend the cream cheese, butter and sour cream until smooth. Then, add the cornstarch, sugar, vanilla, rum, cognac and nutmeg. Beat on high speed until well-blended, scraping down sides as needed. Finally, add eggs one a time, mixing well after each addition.
- Pour the cheesecake batter on top of the cooled gingersnap crust. Then, wrap the pan very tightly with aluminum foil so that it can be placed in a hot water bath. (You are not going for looks here - wrap the aluminum foil as tightly as possible - you don't want the batter ruined by water seeping in!!) Then, fill a deep baking or roasting pan with water until it is at least halfway up the side of the springform pan. Bake cheesecake for 60-70 minutes. Or, until it is set and the top is light brown. Remove from oven and allow to cool.
- For the Glaze: Add sugar, cornstarch pomegranate seeds and pomegranate juice to a small saucepan. Simmer until the liquid is reduced by half and starts to get syrupy. Allow to cool to room temperature before drizzling over cool cheesecake to serve.