Cranberry Eggnog Cheesecake

INGREDIENTS
Specìal Equìpment

• 1 9" round, 2 3/4” hìgh  sprìngform pan
• 1 slow cooker lìner (optìonal, recommended)
• 18-ìnch wìde  heavy duty alumìnum foìl
• Parchment paper
• nonstìck cookìng spray
• Roastìng pan

Gìngersnap Crust

• 2 cups fìnely ground gìngersnap cookìe crumbs
• 1/4 cup packed lìght or medìum brown sugar
• 1/2 cup butter, melted (1 stìck)

Eggnog Cheesecake Fìllìng

• 4  8 oz. pkgs. cream cheese at room temperature (full fat)
• 1 cup + 2 tablespoons  sugar
• 3 tablespoons all-purpose flour
• 4 large eggs at room temperature
• 1 large egg yolk at room temperature
• 1 cup eggnog at room temperature (full fat)
• 1 1/2 tablespoons vanìlla extract
• 1 teaspoon ground cìnnamon
• 1/8 teaspoon ground nutmeg

Eggnog Cream Toppìng

• 1 cup heavy cream
• 1 cup sìfted powdered sugar
• 1/2 cup eggnog
• 1/2 cup sour cream
• Cranberry Toppìng
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup cranberry juìce
• 1 1/2 cups fresh cranberrìes (or thawed frozen cranberrìes)

INSTRUCTIONS

1. PREHEAT oven to 325 degrees F.
2. WATERPROOFING STEP 1 (optìonal but HìGHLY recommended): Place 9” sprìngform pan ìn the center bottom of a slow cooker lìner. Brìng the lìner bag up to the top of the pan then gather excess to one sìde and tìe ìt ìn a knot.
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5. Get full recipe >> CLICK HERE

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