Eggnog Cheesecake With Cranberry Topping

🧂 Ingredients

• 2 cups finely ground gingersnap cookie crumbs
• 1/4 cup brown sugar

  packed
• 1/2 cup butter

  melted
• 4 8 oz pkgs full fat cream cheese

  at room temp
• 1 cup + 2 tbsp sugar
• 3 tbsp flour
• 4 large eggs

  at room temp
• 1 large egg yolk

  at room temp
• 1 cup eggnog

  at room temp
• 1 1/2 tbsp vanilla extract
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 cup sugar
• 2 tbsp cornstarch
• 1 cup cranberry juice
• 1 1/2 cups fresh cranberries
• 1 can whipped cream

Instructions

• 1 Line the bottom of a spring form pan with parchment paper. Secure the spring
  form, closed, locking the paper in place. Spray the inside of the spring form
  pan lightly with nonstick spray.
• 2 In the bowl of a food processor, using the stirring attachment, combine the
  cookie crumbs, sugar, and butter, just until evenly combined.
• 3 Transfer the mixture to the prepared pan. Use your fingers to firmly press them
  into a packed, even layer.
• 4 Bake for 10 minutes, at 325 degrees. Remove the crust from the oven, and let it
  cool completely.
  
• 5 Add the cream cheese to the bowl of a stand mixer, and using the paddle
  attachment beat the cream cheese until it's light & fluffy- at least 4 minutes.
• 6 Add the sugar, and beat again- this time for 5 minutes.
• 7 Add in the flour, mixing until evenly incorporated.
• 8 Next add the eggnog, vanilla, cinnamon and nutmeg- mixing just until blended.
• 9 One at a time, add the eggs and then the yolk, one at a time and mixing as
  little as possible after each one- JUST until combined. Pour the mixture into
  the spring form pan and spread evenly out over the crust.
• 10 Lift the pan an inch or two above the counter top and drop it. Do it 2-3 times
  to remove any trapped air bubbles.
• 11 Bake the cheesecake at 325 degrees for 60-70 minutes. Do NOT open the oven
  before then or you'll cause cracking. Turn off the oven, crack the door, and
  allow the cheesecake to cool for another hour.
• 12 Remove the cheesecake from the oven. Run a hot knife in between the edges of the
  cheesecake and the pan to 'release' it. Let the cheesecake cool completely,
  around 2-3 hours. Cover the cheesecake, without touching it, with foil and
  refrigerate overnight or up to 24 hours.
• 13 Bring all of the ingredients to a boil, in a large skillet, over high heat.
  Reduce the heat to medium and let the mixture simmer, stirring often, for 2-3
  minutes or until thickened. Remove the skillet from heat and let it cool
  completely.
• 14 Spoon most of the cranberry topping evenly out over the top of the cheesecake,
  reserving some. Spoon the reserved bit equally over slices just before serving.
• 15 Top with dollops of whipped cream, if desired, either in a ring around the
  actual cheesecake, or just on individual slices.

Nutrition Info