Ok……so I know that the holidays are over and I am posting this during the beginning of everyone’s diet season……so please just pin this or save it for the next holiday season. I got really behind on my posts at the end of the year. Sorry guys, I was just having way too much fun!
This cheesecake is definitely a holiday crowd favorite! Cooking for large crowds during the holidays is almost inevitable. We hosted a party for our management team and served the Dr. Pepper Pulled Pork Sandwiches. Everyone brought their favorite salads and sides.
Of course I wasn’t done showing off with just dinner. I needed to end the meal with a bang. And here you have it! Nothing says Christmas like eggnog and gingerbread. I really love this recipe because it turned out with the perfect consistency and all the flavors shine together.
1/2 Tube of Pillsbury Refrigerated Gingerbread Cookie Dough.
16 oz Cream Cheese- softened
1 cup Eggnog C(you can use alcoholic or non-alcoholic)
1 cup Sour Cream
1 cup Sugar
1 Tbsp Vanilla Extract
1 Tbsp Cinnamon
1 Tsp Nutmeg
Preheat oven to 350. Press the cookie dough into the bottom of a 9 inch springform pan. The dough should be at least 1/4 inch thick. Bake the crust for 10 minutes. Let it cool in the fridge while you prepare the filling.
In a stand mixer beat the cream cheese until it’s smooth. Beat in the sugar. Add the sour cream and eggnog and beat until completely mixed, occasionally scrape down the sides of the bowl to make sure you get it all blended.
Mix in the egg, vanilla, cinnamon and nutmeg. Pour the filling on top of the crust and pop it in the oven. (Don’t forget to use a cookie sheet under the springform pan) Bake the cheesecake for 45 minutes. You will know it’s done when you give the pan a little jiggle and the filling barely moves. You may need to bake it longer depending on your oven. Once it’s done leave the cheesecake in the oven for an hour to let it set. Then move it to the fridge for 3-4 hours to chill.
Serve with a healthy spray of whipped cream and a side of hot cocoa or bourbon. Enjoy!