Eggnog Cheesecake with Gingerbread Crust
For the Cheesecake
3, 8 oz packages of full fat cream cheese (softened to room temperature)
1 cup of ZSweet sugar substitute
2 tsp of ground nutmeg
2 tsp of vanilla
3 large eggs
2 large egg yolks
1 cup of Zola’s double cream eggnog
2 Tbl of flour
Instructions:
Oil or butter the inside of your 9-inch springform pan. Preheat your oven to 325 degrees.
In your food processor whiz all of the crust ingredients to combine. Press the mixture across the bottom of the pan and slightly up the sides.
In your mixer bowl add the cream cheese, ZSweet, nutmeg, and vanilla for about a minute, until smooth. On low speed mix in the other ingredients.
Pour the batter over the crust. Smooth it out.
Bake one hour at 325 degrees. Turn off oven. Crack the door and let it cool for another hour as the oven cools. Then cool on rack until it’s completely room temperature. This helps to reduce the likelihood of your cheesecake cracking the in the middle.
Cover and chill overnight. Cheesecake always tastes better on day two.
You can spread sweetened whipped cream over the top of the cheesecake to serve or alternately spread Truwhip over the top. (Truwhip is like Cool whip without all the chemicals and sugar). Or you can serve your cheese cake with no topping. It will be good any of these ways.
Enjoy!
Cheers,
Zola
