Eggnog Cheesecake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Pinch Nutmeg, ground
  • 1 Pinch Salt
  • 18 tbsp White sugar

• Snacks

  • 1 cup Graham cracker crumbs

• Dairy

  • 3 tbsp Butter
  • 3 8 Ounces Packages Cream cheese

• Beer, Wine & Liquor

  • 3/4 cup Eggnog
  • 1/2 tsp Rum extract

Found on bakingbeauty.net

Description

Ingredients

• For the Graham Cracker Crust
• 1 Cup Graham Cracker Crumbs (~8 Whole Graham Crackers)
• 2 Tablespoons White Sugar
• 3 Tablespoons Butter, Melted
• For the Eggnog Cheesecake
• (3) 8 Ounces Packages of Cream Cheese, Softened
• 1 Cup White Sugar
• 3 Tablespoons All Purpose Flour
• 2 Eggs
• ¾ Cup Eggnog
• ½ Teaspoon Rum Extract
• Pinch of Ground Nutmeg, To Taste
• Pinch of Salt, To Taste

Directions

• Preheat oven to 325 degrees F.
• Grease a 9 inch cake pan. Use a springform pan IF you have it for easier removal.
• In a small bowl, combine graham cracker crumbs, sugar, and butter. Press into bottom of pan.
• Bake for 10 minutes. Leave oven on, and remove to wire rack to cool.
• In a large bowl, mix cream cheese, sugar, and flour until smooth and creamy. Add eggs one at a time.
• Stir in eggnog, nutmeg, and salt.
• Pour filling evenly over crust.
• Place ~1 inch of hot water in a large baking pan. Add springform pan into baking pan.
• Bake at 325 degrees for ~45-50 minutes or until the center is set.
• Remove from water bath. Cool on wire rack.
• Refrigerate 4-6 hours.