Eggnog Cheesecake {no bake}

🧂 Ingredients

• 10 sheets Graham crackers

  or Petit beurre biscuits.
• 7 tablespoon Unsalted butter

  melted
• 2 tablespoon Brown sugar
• ½ teaspoon Ground ginger
• ½ teaspoon Ground cinnamon
• ¼ teaspoon Ground cloves
• Cooking spray

  for the spring form
• 2 cups Cream cheese

  softened
• 1 cup Powdered sugar
• 1 tablespoon Vanilla extract
• ½ teaspoon Ground cinnamon
• ¼ teaspoon Ground nutmeg
• ½ cup Eggnog
• ¼ cup Water
• 1 teaspoon Gelatin powder
• 1 cup Heavy whipping cream
• Whipped cream
• Cinnamon

Instructions

• 1 Break graham crackers into smaller pieces, place them in a food processor, and
  process on high speed for 30 seconds until the crackers have a fine, sand-like
  texture.
• 2 Add the brown sugar, ginger, cinnamon, and cloves to the food processor.
• 3 Add the melted butter to the food processor and pulse 5-10 times until pieces
  are coated and stick together when pressed between fingers.
• 4 Prepare the round springform pan with baking paper on the bottom. Lightly spray
  the sides of the pan with cooking spray.
• 5 Press the seasoned graham crust evenly into the bottom and up the sides.
• 6 Chill in the refrigerator for at least 15 minutes.
• 7 Use a stand mixer with a whisk attachment or hand mixer to beat the cream cheese
  until completely smooth, and no lumps remain. Allow it to continue warming for
  15-20 minutes if there are lumps, then mix again until smooth, scraping down the
  sides with a rubber spatula as needed.
• 8 Add the powdered sugar, vanilla, cinnamon, and nutmeg to the cream cheese and
  beat until smooth.
• 9 With the mixer on low, slowly whisk in the eggnog.
• 10 Pour the water into a small bowl. Sprinkle the gelatin powder on top and allow
  it to bloom for 1 minute. Microwave the mixture for 10-20 seconds until
  completely dissolved.
• 11 In a large clean bowl, whisk the heavy cream until soft peaks form. Slowly pour
  in the gelatin mixture and continue whisking until stiff peaks form.
• 12 Slowly fold large spoonfuls of the whipped cream into the eggnog cheesecake
  mixture until well combined.
• 13 Pour the cheesecake mix into the prepared crust and tap on the table gently to
  remove any air bubbles. Use a spoon to smooth the top of the cheesecake.
• 14 Cover the cheesecake, ideally, with a plastic wrap (or a plate) and refrigerator
  for at least 6 hours to allow it to set.
• 15 Serve chilled with garnishes of whipped cream and cinnamon, if desired.

Nutrition Info