Eggnog Cheesecake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
YIELD: 16 servings.
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
Ingredients
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1 cup graham cracker crumbs
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2 tablespoons sugar
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3 tablespoons butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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3 tablespoons all-purpose flour
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2 large eggs, room temperature, lightly beaten
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3/4 cup eggnog
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1/2 teaspoon rum extract
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Dash ground nutmeg
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Optional: Whipped cream and additional ground nutmeg
Directions
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1.
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
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2.
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.
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3.
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.
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4.
Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
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5.
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.
Nutrition Facts
1 slice: 275 calories, 19g fat (11g saturated fat), 79mg cholesterol, 195mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 5g protein.
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