Eggnog cheesecake with gingerbread people from Pastry Love: A Baker's Journal of Favorite Recipes (page 312) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark rum for bourbon.

  • Kinhawaii on December 11, 2020

    Yummy! Used bourbon- not for those who don’t like bourbon or rum- it stayed quite strong even the next day. I made the gingerbread but not having a small cutter tried using a different shape- it was a very sticky dough. Tried to refrigerate it after rolling it out between parchment with lots of flour but it was too soft, even tried freezing it for a bit, eventually just baked it & used pie cutter shapes when it came out of the oven before it hardened. The gingerbread tasted good but not sure why it was so soft, did by weight & rechecked. I was also going to not strain it but could see lumps of creme fraiche. Unlike her other recipes for me, took the full time to bake. Would make again.

  • Barb_N on November 27, 2020

    I was able to make this ahead for Thanksgiving. I did not make gingerbread cookies for crust or people to top it. I used purchased gingerbread cookies (the ones usually purchased for the pretty tin). My husband (from NYC environs) declared this the Best Cheesecake he’s ever tasted. Agreed

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