Stir together first 3 ingredients; press mixture
onto bottom of a 10-inch
Beat cream cheese at medium speed with an electric
mixer until smooth; add
eggs, 1 at a time, beating until blended after
each addition. Add 1 1/2 cups
eggnog, and beat until blended. Fold in 2 cups
powdered sugar and 2 Tbsp.
flour; carefully pour cream cheese mixture into
Bake at 325° for 1 hour. Turn off oven. Let
cheesecake stand in oven, with
door closed, 1 hour. Remove to wire rack, and let
cool completely. Cover and
chill at least 8 hours.
Beat whipping cream at high speed with an electric
mixer until stiff peaks
form; fold in remaining 1/2 cup eggnog. Spread
mixture evenly over top of
chilled cheesecake, and garnish, if desired.
0 Out of 5 from
You can add this Eggnog Cheesecake with Gingersnap Crust recipe to your own private DesktopCookbook.