|Nutritional Guidelines (per serving)|
Candy canes, fruit cake, and eggnog.... so many of our holiday memories are connected to the tastes of the season. Want to keep those flavors you love but try something a little bit different this year? Bake this amazing, decadent, white chocolate eggnog cheesecake, complete with a spicy gingersnap crust. It is the perfect treat to enjoy with your family, as a late night snack, or as a bring-along to a holiday fete.
So where does our obsession with eggnog come from? It's historic! Eggnog is an off-shoot of the traditional English milk punches that have been on menus since the 16th century. Nutmeg and rum are the key ingredients, giving that flavor punch we all recognize. Both are included in this recipe. The alcohol in the rum will bake out in the oven but feel free to omit it if the flavor isn't one you enjoy.
There are a couple of things to keep in mind while making this recipe. This cheesecake has a really lite texture which is achieved by adding beaten fluffy egg whites to the egg yolk and cream cheese mixture before baking. Make sure that you do not over mix the two. That will make it dense and kill the lift it should get in the oven. Another pro-tip is to be mindful of the bake time. If you over-bake and don't let it cool with the oven door open, as instructed, you may crack the top of the cake. If this does happen, don't worry, it is not the end of the world, you can use the opportunity to create the ultimate showstopper by decorating with extra white chocolate chips, whipped cream, and spices. With all of the holiday baking options out there, give your guests the gift of a new holiday taste memory!
- Ginger snap crust:
- 2 cups ginger snaps, finely crumbled
- 2 tbsp. granulated sugar
- 3 oz. unsalted butter, melted
- 1 oz. butter, softened
- Cheesecake filling:
- 4 8 oz. packages of cream cheese, softened
- 2 cups granulated sugar
- 6 eggs, separated
- 1 tsp. vanilla essence
- 1/2 tsp. ground nutmeg
- 2 tbsp. dark rum
- 3 tbsp. flour
- 1 pint sour cream
- 3 oz. white chocolate chips
- Garnish: cinnamon and nutmeg for dusting on top
Preheat oven to 350 F.
In mixing bowl, combine ginger snap crumbs and sugar.
Add melted butter (3 oz.). Work the ingredients together until it has a wet sand consistency.
Use softened butter to grease 9-inch spring-form pan (bottom and sides)
Using fingers, pat down an even layer of crumb mixture on the bottom of the pan.
Store in the refrigerator while you are making the filling.
For the filling, cream together cream cheese and granulated sugar with a mixer on low speed.
Beat in egg yolks one at a time until silk and smooth.
Add sour cream, flour, and vanilla. Beat until smooth.
Stir in chocolate chips, nutmeg, rum and set aside.
In a different bowl, whisk egg whites until soft peaks are formed.
Fold egg white into the chocolate mixture. Do not overmix.
Pour the filling into pan and bake for one hour until set but not cracked.
Turn off oven and, let the cake to remain in the oven for an additional fifteen minutes with the oven door open.
When it has cooled to room temperature, remove the cake from the springform pan being sure to run a knife around the edge of the pan to loosen.
Top cheesecake with additional chocolate, whipped cream and/or a dusting of cinnamon.