Name: Eggnog Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 large eggs, room temperature, lightly beaten -; 3/4 cup eggnog -; 1/2 teaspoon rum extract -; Dash ground nutmeg -; Optional: Whipped cream and additional ground nutmeg -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Eggnog Cheesecake

1. 1 cup graham cracker crumbs -

2. 2 tablespoons sugar -

3. 3 tablespoons butter, melted -

4. Filling: -

5. 3 packages (8 ounces each) cream cheese, softened -

6. 1 cup sugar -

7. 3 tablespoons all-purpose flour -

8. 2 large eggs, room temperature, lightly beaten -

9. 3/4 cup eggnog -

10. 1/2 teaspoon rum extract -

11. Dash ground nutmeg -

12. Optional: Whipped cream and additional ground nutmeg -

How to cook deliciously - Eggnog Cheesecake

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen side from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.