Ingredients
Equipment
Method
Step-by-Step Instructions for Eggnog Cheesecake
- Preheat your oven to 350°F (175°C) and grease a cheesecake pan with unsalted butter.
- Combine crushed Snickerdoodle cookies, organic brown sugar, ground cinnamon, and melted unsalted butter. Press into the pan and bake for 5 minutes.
- Blend organic cream cheese, organic cane sugar, and organic all-purpose flour on low speed until combined. Gradually add organic eggs and mix gently.
- Mix in Greek yogurt, eggnog, vanilla extract, ground nutmeg, and ground cloves until smooth. Pour into the crust.
- Bake for 35-40 minutes until edges are set. Let cool with the oven door slightly ajar for 5 minutes.
- Cool at room temperature for 15-20 minutes, then refrigerate for at least an hour before serving.
- Top with whipped cream and crumbled Snickerdoodle cookies before slicing and serving.
Nutrition
Notes
Ensure all ingredients are at room temperature for best results. Refrigerate for at least an hour before serving.