Eggnog Cheesecake

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Whenever I think of Eggnog, I automatically picture the movie “Christmas Vacation.” The image of Eddie slurping eggnog out of a moose-shaped glass and horrifying Clark with one of his many personal stories cracks me up every single time.

Since the holidays are dangerously close, the idea of making an Eggnog Cheesecake to put on the menu at Krafty Draft seemed like a no-brainer. When I first mentioned the flavor to Jack at the pub, he grimaced. “You think people will like that?” His question made me think twice, but luckily I’m stubborn and knew it needed to be made during Christmas and made it anyway.

Honestly, I’m very thankful to be stubborn for these experiments…because this cheesecake was GOOD, and there was a very positive response from the cheesecake lovers at the pub. Good ole Clark and Eddie may even like it, too.

“Can I refill your eggnog? Get you something to eat, drive you into the middle of nowhere, and leave you for dead?” – Clark Griswold

For the Crust:

1 1/2 cups gingersnap crumbs (cookies ground into crumbs) *Make this Gluten-Free by using GF graham cracker crumbs)

2 tablespoons light brown sugar

5 tablespoons unsalted butter, melted

For the Filling:

4 (8 oz.) packages cream cheese, softened

¼ cup cornstarch

1 2/3 cups granulated sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon rum extract

¼ teaspoon ground nutmeg

3/4 cup eggnog

For the Topping:

1 cup confectioners sugar

3-4 tablespoons eggnog

frozed whipped topping, thawed

Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place gingersnap crumbs and 2 tablespoons light brown sugar in a small mixing bowl, toss together. Add the melted butter and mix with your hands until thoroughly combined. Rub butter all along the bottom of the springform pan, then press gingersnap mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.

In a standing mixer (or mixing bowl using electric mixer) add 8 oz. cream cheese, cornstarch, nutmeg, and 2/3 cups sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar and continue to beat until smooth. Add remaining cream cheese and granulated sugar, one at a time, until smooth. Slow mixer to stirring speed, add both extracts, and one egg at a time, scraping down the sides. Turn on to stirring speed and slowly add eggnog just until mixed in (do not overmix). Spoon mixture into springform pan on top of gingerbread crust and spread into an even layer.

Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 15 minutes, until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.

Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan. Release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down on a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate.

Cut into slices with a sharp, straight edged knife, wiping knife between each cut. In a small mixing bowl, stir together confectioners sugar and eggnog, then drizzle on top of cheesecake slices. Pipe whipped cream on top, then lightly sprinkle with ground ginger. Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month.