Clo’s Caramel Sea Salt Eggnog Cheesecake with Brown Sugar Vanilla Whipped Cream
Clo’s Caramel Sea Salt Eggnog Cheesecake with Brown Sugar Vanilla Whipped Cream
Need a little dessert inspo for the holidays? Moo-ve over pumpkin pie, there’s a new cheesecake in town that’s gonna give you a run for “favorite sweet”: Clo’s Caramel Sea Salt Eggnog Cheesecake!
We’ve combined Clover’s rich, creamy Limited Edition Organic Caramel Sea Salt Eggnog with our velvety Organic Cream Cheese and farm fresh Brown Cage Free Eggs to create this elevated version of the classic cheesecake in a ginger cookie crust that has everyone raving.
Finished with a generous spritz of our new Clover Brown Sugar Vanilla Whipped Topping, it’s sure to please everyone at your family gathering this season!
Ingredients
CRUST
- 9 ounces ginger cookies, pulverized in a food processor to crumbs
- ½ cup Clover Organic Unsalted Butter (1 stick), melted
FILLING
- 24 ounces Clover Organic Cream Cheese spread
- 1/2 cup sugar
- 3 tbsp all purpose flour (*substitute 1 tbsp arrowroot powder for gluten-free)
- 1 cup Clover Organic Caramel Sea Salt Eggnog
- 3/4 tsp ground nutmeg
- 4 large Clover Cage Free Brown eggs, room temperature
TOPPING:
- (1) 7 ounce aerosol can Clover Brown Sugar Vanilla Whipped Cream
Directions
- 1For the crust:
- 2Preheat oven to 325°F. Lightly grease the sides of a 10” deep dish pie plate.
- 3Combine the ginger cookie crumbs and melted butter in a small bowl and mix with your fingers until thoroughly combined. Press the mixture evenly into the bottom and up the sides of the pie dish.
- 4Bake the crust for 10 minutes. Set aside to cool. *Note: gently blot any excess butter from baked crust with a paper towel.
- 5Pour cheesecake filling into cooled crust and spread evenly.
- 6For the Cheesecake Filling:
- 7Reduce oven temperature to 300°F.
- 8Combine the cream cheese, sugar and flour in a large bowl and mix with a hand-mixer on low speed until well combined. Scrape down the sides of the bowl.
- 9Add eggnog and nutmeg. Continue mixing on low speed until smooth.
- 10Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- 11Pour the cheesecake filling into the cooled crust and spread evenly.
- 12Place filled pie pan inside another larger pan, and carefully fill the larger pan with enough warm water to go about halfway up the sides of the pie pan.
- 13Bake on center oven rack for 1 hour and 30 minutes.
- 14Turn off heat, and leave cheesecake in oven with door closed for 30 minutes more.
- 15Crack the oven door, and leave the cheesecake in the oven for about 30 minutes more.
- 16Remove cheesecake from oven and chill until firm, 5-6 hours or overnight. Top with rosettes of Clover Brown Sugar Vanilla Whipped Topping and serve immediately.
