Gluten Free Eggnog Chocolate Cookie Cheesecake

I love my Eggnog Cheesecake recipe because you can do so much with it. Adding a chocolate cookie crust and chopped chocolate cookies and topping it with ganache, gives it an entire new look and flavor. The cheesecake itself doesn’t taste like eggnog, but it’s a wonderful way to use the little you have left. Enjoy!

Gluten Free Eggnog Chocolate Cookie Cheesecake

51

Yield: Serves 10 - 14

Gluten Free Eggnog Chocolate Cookie Cheesecake

When you have a little eggnog to use, making cheesecake is the perfect way to use it up! It replaces things such as 1 cup of sour cream in traditional recipes. The combination of cheesecake and chocolate is never a bad a thing!

Ingredients:

Instructions:

    To Make the Crust:
  1. Make a half recipe of the Thin Mints cookie dough. Place broken pieces of the dough onto a baking sheet. Bake for 20 minutes in a preheated 275ºF oven. Remove from oven and allow to cool on a wire rack.
  2. Preheat oven to 350°F.
  3. Once cool, set aside about 1/3 cup of cookie pieces aside that you will later add to the filling. Grind remaining chunks of cookies in a food processor until crumbs form. Pulse in 1/4 cup sugar and 4 tablespoons melted butter. Set aside.
  4. Oil a large springform pan or 9-inch round by 2-inch deep pie dish.
  5. Press crust mixture into the bottom and up the sides of the dish. Bake on center shelf for 10 minutes. Set on a wire rack to cool.
  6. To Make the Filling:
  7. Make the filling in the eggnog cheesecake recipe (1/2 recipe for a pie dish and 1 recipe for the springform pan.
  8. Pour batter into crust. Push the cookie chunks into the batter. Try to evenly distribute them. Some should be near the surface, and other in the middle.
  9. Bake for about 65 minutes or until set.
  10. Turn oven off. Leave cheesecake in the oven with the door open for about 1 hour to cool slowly.
  11. Transfer to a wire rack to cool to room temperature.
  12. To Make the Ganache:
  13. Make 1 recipe chocolate ganache using 6 additional tablespoons cream.
  14. Pour ganache on top of cooled cheesecake and refrigerate until set.
  15. Once chilled, slice using a knife dipped in hot water and serve.

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