Eggnog Cheesecake


For crust:
12 ounces gingersnap cookie crumbs (about 48 cookies)
3 ounces melted butter
Combine gingersnap crumbs and melted butter. Put into the bottom of a 10-inch spring form pan. Bake at 350 degrees for 10 minutes and then let cool.

For cheesecake:
2 pounds cream cheese (preferably all natural), softened
1 1/2 cups sugar
4 eggs
3/4 cup eggnog
1/4 cup brandy or bourbon
1/2 teaspoon freshly grated
1/4 teaspoon salt
Place softened cream cheese in a food processor and process until smooth, add sugar and process more, keep scraping down the sides with a rubber spatula. Add eggs one at a time while machine is running and then add eggnog, brandy or bourbon, nutmeg and salt. Pour batter over crust and then cover the sides of the pan with aluminum foil. Place in a large roasting pan and fill the pan halfway up the sides with hot water. Bake at 325 degrees about one hour, or until just slightly jiggly. Cool overnight in the refrigerator
and then serve the next day with butterscotch cranberry sauce.

Butterscotch Cranberry Sauce:
1 cup brown sugar
1 1/2 cup heavy cream
2 tablespoons butter
2 tablespoons light corn syrup
1 cup fresh or frozen cranberries

Put all ingredients in a sauce pan, and slowly bring to a boil and boil for a minute or two until cranberries start popping, cool.

— Recipe courtesy of Executive Pastry Chef Lori Baker, Bluestem Brasserie, San Francisco


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