Eggnog Cheesecake

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Difficulty: Easy - for beginners
Serves: 12-16 servings

Preparation time:
Cooking time:

Ingredients

•1 cup graham cracker crumbs
•2 tablespoons sugar
•3 tablespoons butter, melted

FILLING:
•3 packages (8 ounces each) cream cheese, softened
•1 cup sugar
•3 tablespoons all-purpose flour
•2 eggs, lightly beaten
•3/4 cup eggnog
•1/2 teaspoon rum extract
•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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