- Prep time 1 hour
- Total time 5 hours & 30 minutes
- Portion size 12 servings
In bowl, combine cookie crumbs, butter and sugar; press firmly into 9-inch springform pan. Freeze for 30 minutes.
In small microwave-safe bowl, sprinkle gelatin over 3 tbsp hot water. Let stand for 5 minutes. In separate bowl, using electric mixer, beat cream cheese until smooth. Beat in sugar, cinnamon and nutmeg until well combined, 2 to 3 minutes.
Microwave gelatin mixture until melted, about 15 seconds; stir into warm eggnog, then gradually beat into cream cheese mixture. Add vanilla; set aside. In separate bowl, beat cream until soft peaks form; fold half of the whipped cream into cream cheese mixture. Repeat with remaining whipped cream. Pour mixture over crust; smooth top using metal spatula. Cover with foil; refrigerate for at least 4 hours or up to 1 day. To serve, remove cake from springform pan; transfer to serving plate. Top cake with Frosted Cranberries, Orange Slices and Rosemary Sprigs.
Frosted Cranberries, Orange Slices and Rosemary Sprigs
In small saucepan, mix 1⁄2 cup each sugar and water; bring to boil. Reduce heat and simmer for 5 minutes; remove from heat. Place rack on parchment paper-lined baking sheet. Add a handful of fresh cranberries to sugar syrup, mixing gently to coat. Using slotted spoon, transfer cranberries to rack. Place 1⁄4 cup sugar on shallow plate; roll cranberries in sugar. Return to rack; let dry. Repeat the same steps with a few orange slices and rosemary sprigs. (Make-ahead: Can be stored at room temperature for up to 4 hours.)
Test Kitchen Tip: For an extra-spectacular presentation, garnish the cheesecake with tiny meringue cookies—make your own or pick them up at the grocery store.
Nutritional facts PER SERVING: about
- Calories 575
- Total fat 40 g
- Saturated fat 24 g
- Sodium 310 mg
- Total carbohydrate 46 g
- Fibre 1 g
- Sugars 36 g
- Protein 8 g
- Iron 1.4 mg