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.
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| Eggnog Cheesecake |