Many, many recipes for this cheesecake but it really has a nite ‘bite’ with a gingersnap crust.
You will need:
- 48 finely ground gingersnaps
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 4 pkgs. Philadelphia Cream Cheese, room temperature
- 4 large eggs
- 1/2 cup white rum
- 2 cups cold commercial eggnog
- 2 cups icing sugar
- 2 tbsp. flour
- 1 cup whipping cream
- 1/2 cup additional eggnog
- freshly ground eggnog
Stir the first three ingredients together and press into a 9″ springform pan.
With your mixer, beat the 4 pkgs of room temperature cream cheese until smooth then proceed with the 4 eggs, beating in after each one, mix the icing sugar and flour together and add to the mixture. Pour into the springform pan.
Wrap the pan in tin foil and set in a larger pan with boiling water halfway up the springform pan. Bake at 325 degrees for 1 hour. Remove from the water bath and let sit in the oven , with the door closed, for an additional hour. Remove to a rack . Cover and chill for at least 8 hours.
Beat the eggnog and whipping cream together and grate fresh nutmeg across the top.
It well could be your favourite cheesecake
