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Eggnog Cheesecake

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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.


  • Re: Eggnog Cheesecake

    Have made this twice now, baked for over 60 minutes and it was still not set in the middle. Was still very good. Family wants one every Christmas from now on.

    nise55
  • Re: Eggnog Cheesecake
    shamrock547
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