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Ingredients
  • subheading: Gingersnap Crust:
  • 1 ½ cups gingersnaps about 20 cookies
  • 3 TBSP granulated sugar
  • ¼ cup melted butter
  • subheading: Eggnog Cheesecake:
  • 8 ounce block of cream cheese softened to room temperature
  • ½ cup granulated sugar
  • ⅔ cups eggnog
  • 2 eggs room temperature
  • ⅓ cup sour cream or greek yogurt
  • 1 TBSP flour
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
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