Servings: 48 servings or 4 cheesecakes, 12 servings each
  •   Cheesecake
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 fl oz unsalted butter, melted
  • 12 lb. cheesecake batter, prepared, slacked for 1 hour
  •   Eggnog Sabayon
  • 16-4/5 fl oz egg yolks
  • 1 lb. sugar
  • 24 fl oz dry white wine
  • 12 fl oz dark rum
  • 1/2 tsp. ground nutmeg
  •   Ginger Tuile
  • 9 oz. powdered sugar
  • 5-3/5 oz. all-purpose flour
  • 3/4 tsp. ground ginger
  • 6-3/4 fl oz egg whites
  • 3/4 tsp. vanilla
  • 6 oz. unsalted butter, melted


Nutritional facts are based on a single serving
Calories 670
Total fat 43g
Saturated fat 25g
Cholesterol 300mg
Sodium 390mg
Carbohydrate 51g
Dietary fiber 1g
Sugars 37g
Protein 11g
Calcium 8%DV
Iron 8%DV


  1. Cheesecake:  Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans.
  2. Bake  in 325ºF standard oven 10 min.; cool.
  3. Pour  batter over each crust. Bake as directed per recipe; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.
  4. Eggnog  Sabayon: Whip egg yolks and sugar over simmering water until stiff and doubled in volume.
  5. Add  wine, rum and nutmeg; continue whipping over heat until it becomes a thick light foam. Transfer to an ice bath and continue whipping until cooled. Refrigerate up to 4 hours.
  6. Ginger  Tuile: Sift dry ingredients together. Stir in egg whites and vanilla, then butter.
  7. Spray  parchment paper-lined sheet pan with pan release spray, or use a silicone baking mat. Place a stencil on top. Using a small offset spatula, spread 1 Tbsp. batter into stencil. Carefully lift off and repeat with remaining batter. Bake in 375ºF standard oven 7 min. or until lightly browned. (The tuile will crisp while cooling.) Cool flat or use a wide spatula to immediately drape cookies over rolling pins. Cool completely and store in an airtight container.
  8. For  each serving: Top 1 Cheesecake slice with 1/4 cup Eggnog Sabayon and a Ginger Tuile.
  9. Make Ahead

    Cheesecakes can be refrigerated up to 24 hours before serving.

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