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Eggnog Cheesecake

Extra eggnog? This luscious and easy eggnog cheesecake from Kristen Grula of Hazleton, Pennsylvania makes good use of any leftover 'nog.
12-16 ServingsPrep: 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
© Taste of Home 2009 Tasteofhome Logo

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Eggnog Cheesecake (continued)

Directions (continued)

  • 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.
© Taste of Home 2009 Tasteofhome Logo