Eggnog Cheesecake Recipe is a just like your favorite drink. Rich and creamy cheesecake made with real eggnog and topped with spiced whipped cream. November and December only.

Ingredients

1 cup graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter, melted

FILLING:

1 cup sugar

1/2 teaspoon rum extract

2 eggs, lightly beaten

3 packages (8 ounces each) cream cheese, softened

3 tablespoons all-purpose flour

3/4 cup eggnog

Dash ground nutmeg

Method:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil about 18 in. square. Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan.

Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined.

Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.

Place in a large baking pan; add 1 in. of hot water to larger pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Yield: 12-16 servings.