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Eggnog Cheesecake with Gingersnap Crust and Compote

Valerie Gordon is baking a delicious holiday-themed dessert with bourbon, nutmeg, cream, apples and eggs.
Eggnog Cheesecake with Gingersnap Crust and Compote
Ingredients
  • 40 oz. cream cheese
  • 1 teaspoon vanilla paste
  • 1.5 teaspoon ground nutmeg 
  • 5 tablespoons bourbon 
  • 15. 5 oz. sugar
  • 5 large eggs
  • 2 large egg yolks
  • 3 oz. heavy cream
Ingredients for Apple Compote
  • 2.5 lbs mixed green and pink (peeled and cut into 1" squares )
  • 1 cup brown sugar 

Directions

Sauté until cooked down and releasing its liquid. Add liquor at the end and continue cooking briefly until fruit is caramelized. Let cool slightly before placing on top of Cheesecake and garnish as desired

Download the Home & Family Holiday Cookbook Here

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