Pumpkin Spice Eggnog Cheesecake
- 2 cups ginger snap cookie crumbs
- 6 tablespoons unsalted butter, melted
- 3 8-oz. packages cream cheese, cut into thirds, softened
- 16 oz. Hood® Sour Cream
- 1 1/4 cups sugar
- 3 Tbsp cornstarch
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 large eggs
- 1/2 cup Hood® Pumpkin Eggnog
- 1 tsp pure vanilla extract
- 1 15-oz. can pumpkin puree (not pie filling)
- 1 cup Hood® Pumpkin Eggnog
- 1/2 cup pure maple syrup
- 1/2 cup chopped pecans
Preheat oven to 350˚F. Grease the bottom and sides of a 10” springform pan.
For the crust, combine cookie crumbs and butter in a small mixing bowl. Press the mixture evenly into the bottom of the springform pan. For the cheesecake, place cream cheese, sour cream, sugar, cornstarch, cinnamon, nutmeg, and cloves in a large bowl of an electric mixer and beat on high speed until smooth. Add eggs one at a time, beating on a low speed until the mixture is smooth. Add the Eggnog, vanilla extract, and pumpkin and continue to beat until completely combined.
Fill prepared pan with batter within an inch of the top of the pan. Bake for 60 to 65 minutes or until just firm in the center. Remove from oven and cool on a wire rack. Refrigerate the cheesecake for at least two hours before serving.
To make the glaze, combine the Holiday Nog and maple syrup in a small saucepan over medium high heat. Bring mixture to a boil and boil rapidly for about 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped pecans. Transfer to a heat-safe container. Cover and chill until ready to serve cheesecake. Stir well before serving. To serve, spoon Maple Pecan Glaze on top of cheesecake.
Per Serving: Calories: 411, Carbohydrate: 41 grams, Fat: 26 grams, Saturated fat: 13 grams, Protein: 6 grams, Cholesterol: 112 milligrams, Sodium: 244 milligrams, Calcium: 108 milligrams.