Eggnog gives this cheesecake a rich, velvety texture while adding a seasonal flavor that’s sure to delight
28 gingersnap cookies
1⁄4 cup butter-canola spread
1⁄2 cup chopped walnuts
3 (8 oz.) pkgs. Neufchâtel cheese, at room temp.
11⁄2 cups sugar
2 tsp. ground nutmeg
2 tsp. vanilla extract
3 large eggs
2 large egg yolks
11⁄4 cups eggnog
2 Tbs. flour
Heat oven to 325°F. In processor, pulse cookies until fine crumbs form. Add next 2 ingredients; pulse. Press into bottom of foil-wrapped greased 9" springform pan. Bake 8 min.
With mixer on medium speed, beat next 4 ingredients 30 sec. or until smooth. On low speed, beat in last 4 ingredients. Pour batter over crust; smooth top. Bake 1 hr. Turn off oven; crack open door. Let sit 1 hr. Let cool on rack until room temp. Cover and chill overnight. Unmold onto serving plate. Garnish as desired.
Active time: 20 min.
Total time: 8 hrs.
Per serving: Cal. 447 Pro. 10g Carb. 46g Fiber 1g Sug. 34g Chol. 139mg Sod. 341mg Total fat: 25g Sat. 11g Trans. 0g
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