Eggnog Cheesecake with Gingersnap Crust

Name: Eggnog Cheesecake with Gingersnap Crust
Prep time: 9 h 20 min
Cook time: 1 h
Yield: 12
Ingredients: For the crust:; 12 oz. gingersnaps, crushed to a fine crumb; 1/4 cup sugar; 1/4 tsp cinnamon; 6 Tbsp salted butter, softened or melted; For the filling:; 4 (8 oz.) bricks cream cheese, softened to room temp.; 4 large eggs, at room temp; 1 1/2 cups eggnog; 1 1/4 cups granulated sugar; 3 tbsp all-purpose flour; 1 tsp rum extract; 1/2 – 1 tsp cinnamon (to taste); For the topping:; 1 can of Original Reddi-wip®; cinnamon, as desired

Eggnog Cheesecake with Gingersnap Crust was pinched from <a href="http://rosebakes.com/eggnog-cheesecake-gingersnap-crust/" target="_blank">rosebakes.com.</a>

"This seasonal cheesecake is creamy and delicious - a perfect mix of a traditional cheesecake with a hint of eggnog, cinnamon, and nutmeg plus a delicious gingersnap crust!..."

INGREDIENTS

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For the crust:

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12 oz. gingersnaps, crushed to a fine crumb

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1/4 cup sugar

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1/4 tsp cinnamon

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6 Tbsp salted butter, softened or melted

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For the filling:

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4 (8 oz.) bricks cream cheese, softened to room temp.

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4 large eggs, at room temp

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1 1/2 cups eggnog

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1 1/4 cups granulated sugar

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3 tbsp all-purpose flour

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1 tsp rum extract

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1/2 – 1 tsp cinnamon (to taste)

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For the topping:

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1 can of Original Reddi-wip®

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cinnamon, as desired

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