Eggnog Cheesecake With Gingersnap Crust | Sysco Foodie
Our Eggnog and gingersnaps recipe adds holiday flair to rich cheesecake. Serve a slice on your seasonal menus, along with other winter desserts.
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Cooking tools:
- Springform pan
- Parchment paper
- Oven
- Mixing bowl
- Measuring cup
- Hand mixer
- Spatula
- Cooling rack
- Refrigerator
- Spoon
- Plastic wrap
- Kitchen timer
- Serving platter
Ingredients
- Gingersnap Crust
- 12 ounces gingersnaps, crushed to a fine crumb
- ¼ cup Sysco Classic sugar
- ¼ teaspoon Imperial McCormick ground cinnamon
- 6 tablespoons Wholesome Farms salted butter, softened or melted
- Eggnog Cheesecake
- 4 8-ounce bricks Wholesome Farms Imperial cream cheese, room temperature
- 4 large Wholesome Farms eggs, room temperature
- 1½ cups eggnog
- 1¼ cups Sysco Classic sugar
- 3 tablespoons Sysco Classic all-purpose flour
- 1 teaspoon rum extract
- ½–1 teaspoon Imperial McCormick ground cinnamon to taste
- 1 jar marshmallow creme
- Ground cinnamon to taste
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