This is my official recipe entry for the #BecelBakeOff competition of 2024! I’m competing against 3 other incredible bakers, so make sure to like and comment to help vote for my recipe to win. 😊
1. Begin by finely blending the gingersnap cookies in a food processor.
2. Add the cookie crumbs to a bowl with the melted Dairy Free Becel Plant Butter. Mix well and press into an 8x8 baking pan.
3. Next add the cream cheese, sugar, and flour to another bowl. Use a hand mixer to blend for 1-2 minutes until light and fluffy. Then add the eggnog, vanilla, and nutmeg. Blend again until smooth.
4. Mix in the eggs one at a time. Don’t over mix. Pour the cheesecake mixture over top of the gingersnap crust.
5. Bake in the oven at 350F for 30-40 minutes with a tray filled with water on the rack below. This will help steam the cheesecake.
6. Remove from the oven and let cool on the counter for 1 hour before placing in the fridge for 3-4 hours or overnight.
7. Garnish with whip cream, raspberries, thyme, and powdered sugar if desired and enjoy!
