Eggnog Cheesecake
Back to Recipes & MoreIngredients
- 2 cups (170 g) of ground graham crackers
- 1 cup (113 g) of almonds, ground
- 1/2 teaspoon (2 g) nutmeg
- 1/3 cup (67 g) of Redpath® Granulated Sugar
- 1/2 cup (113 g) of butter, melted
- 3 blocks (24 oz) full-fat cream cheese, softened
- 12 egg yolks
- 1 cup (200 g) of Redpath® Granulated Sugar
- 1 teaspoon (5 g) ground nutmeg
- 1/2 teaspoon (2 g) freshly grated ginger
Instructions
Step 1
Preheat oven to 350°F (190°C). Wrap a springform pan with aluminum foil. This will help prevent leaks during baking.
Step 2
In a bowl, evenly combine all the ingredients for the crust. Press mixture into the base of the spring form pan and up along the sides. Bake in the preheated oven for 10 minutes, then set aside to cool.
Step 1
In a large bowl using electric beaters, or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until soft, then beat in the sugar and nutmeg until smooth and creamy.
Step 2
Separate the egg yolks and set aside.
Step 3
Grate the fresh ginger into the cheesecake batter, then add the egg yolks and beat until just combined.
Step 4
Pour the batter into the baked crust, then transfer the springform pan to a water bath (this will help the cheesecake bake evenly and prevent cracks from forming). Bake in the oven for 40 - 50 minutes, or until the top is golden brown and the cheesecake is set.
Step 5
Allow cheesecake to cool completely, then allow to set in the refrigerator for a minimum of 4 hours before serving. Cheesecake will keep for up to four days if stored in the refrigerator, wrapped or covered.
