Another Monday, another recipe! For this week’s segment of Cooking with Cannabis 101 you’ll learn how to make cannabis-infused Eggnog Cheesecake. For this recipe you’ll need cannabis butter; click here for our guide to making some yourself. We’ll break this recipe down into steps for each part of the cannabis-infused eggnog cheesecake.
As this recipe does not require a large amount of cannabis butter, we recommend making your own cannabis-infused eggnog to add to the mix. Check out this quick video guide to learn how!
2 1/2 cups of Gingersnap Cookie Crumbs
1/4 cup of sugar
5 tbsp Cannabis Butter, melted
In a medium bowl add all the ingredients and mix until well incorporated.
Spread the mixed ingredients out onto the bottom of your pan and push down evenly to form the crust.
Set aside for filling later.
4 8oz cream cheese packages (32oz), room temperature
1 1/4 cups of sugar
4 large eggs, room temperature
3/4 cup eggnog, room temperature
1 tbsp rum (or vanilla extract)
Preheat the oven to 375 degrees Fahrenheit.
In a mixing bowl, cream together the cream cheese and sugar.
Add eggs, two at a time, and mix until well incorporated.
Scrape down the sides of your bowl regularly to ensure a consistent mix.
Add the eggnog and rum.
Mix until well incorporated.
Pour the mixture on top of the crust and bake at 375 Fahrenheit for 45-60 minutes.
Remove from the oven when the centre is jiggly yet firm.
Allow the cannabis-infused Eggnog Cheesecake to cool for at least 4 hours. We recommend allowing it to cool for 24 hours.