Eggnog Cheesecake

Eggnog Cheesecake

  • 1 1/2 cups finely crushed graham crackers
  • 1 teaspoon coarse Kosher salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy whipping cream
  • 1 envelope unflavored powdered gelatin
  • 1 pound cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 cup eggnog
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon freshly grated nutmeg


Crust.
Preheat the oven to 325.  In a bowl, combine the crushed graham crackers and salt.  Drizzle with the melted butter and toss with a fork until moistened.  Press against the bottom of an 8-inch springform pan with removeable sides.  Bake for 8 minutes, until golden brown and fragrant; set aside to cool completely.

Filling.
Pour the cream into a microwave-safe dish.  Add the gelatin and whisk with a fork to combine.  Let stand for 5 minutes; it will be thick and clumpy.  Microwave on high for 30-60 seconds to completely dissolve the gelatin.  Set aside.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese with the powdered sugar until smooth.  Gradually beat in the eggnog, then the vanilla bean paste, nutmeg and cream/gelatin.  Immediately spread over the cooled crust, smooth out the top, cover with plastic wrap, and refrigerate for 4-6 hours, or overnight.

Run a sharp knife around the sides before opening the pan to remove the sides.  Garnish the top of the cheesecake with more nutmeg.


Yields 8-12 servings


Recipe from Curly Girl Kitchen
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