Eggnog Cheesecake
Taste of Home
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Extra eggnog? This luscious and easy eggnog cheesecake from Kristen Grula of Hazleton, Pennsylvania makes good use of any leftover 'nog.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min. + chilling
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
- 3/4 cup eggnog
- 2 eggs, lightly beaten
- 1/2 teaspoon rum extract
- Dash ground nutmeg
Directions:
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform 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, flour and eggnog until smooth. Add eggs; beat on low speed just until combined. Stir in extract and nutmeg. Pour over crust.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place 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 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. Just before serving, remove sides of pan. Yield: 12-16 servings.