The first Christmas I decided to keep my sugar in check, I was downright glum. The recipe I knew I’d miss the most was Egg Nog Cheesecake. I loved the sugary spicy cheesecake, with the bite of the cranberries, and the crunchy gingersnap crust. All of the flavors played together so beautifully. It was Christmas magic.
I decided it’s time to bring back the magic! This is a makeover of that favorite holiday recipe. Where the original recipe came from, I’m not sure. But the original was most definitely not low-carb eggnog cheesecake and it wasn’t gluten-free either.
This recipe does take some planning and time. It’s not a treat you’ll throw together quickly, so plan to slow down for an afternoon, enjoy some festive Christmas music, and savor the experience. I like easy recipes as well as the next person, but just remember that some things are worth the work!
Enjoy this remodeled, tasty holiday delicacy!
2 1/2 cup ground gingersnap cookies (see my recipe for low-carb and sugar-free ginger snaps)
2 Tablespoons melted butter
4 - 8 ounce packages of cream cheese (softened)
3/4 cup xylitol
1/2 teaspoon pure stevia extract
4 eggs (preferably farm fresh eggs)
1 cup eggnog (see this low-carb recipe)
1 teaspoon vanilla
2 Tablespoons rum
pinch of nutmeg
12 ounce bag of cranberries
1 cup water
1/4 cup xylitol
1/4 teaspoon pure stevia extract
- Preheat oven to 450 degrees.
- Mix all of the crust ingredients in a small bowl and pat into a greased 9 inch springform pan.
- Bake the crust for 8-10 minutes.
- Blend the softened cream cheese thoroughly.
- Cream together the cream cheese, xylitol, and stevia. Scrape down sides of the bowl.
- Add eggs and blend thoroughly. Scrape down sides of the bowl.
- Add eggnog and blend thoroughly. Scrape down sides of the bowl.
- Add vanilla, rum, and nutmeg, blend thoroughly and scrape the sides of the bowl down.
- Pour on top of crust. Bake 15 minutes at 425 degrees (don't open the oven door yet!). Then, turn the oven down to 250 degrees and bake for 1 hour or until set.
- Let cool for at least 1 hour on the counter top.
- Run a knife around the edge of the pan to loosen the sides. Cover tightly with plastic wrap and chill overnight before eating.
- Combine all ingredients in saucepan and cook over medium-low heat stirring occasionally for about 10 minutes.
- Cool to room temperature and drizzle over individual slices of cheesecake.
This is a creamier cheesecake than some. It's not as dense as my New York Style Cheesecake, but it's equally delicious!