Christmas Eggnog Cheesecake |
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Prep Time: 45 Minutes Cook Time: 65 Minutes |
Ready In: 110 Minutes Servings: 1 |
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A holiday cheesecake made with real eggnog and a sour cream topping. Makes 12 servings at 92 cents each. Ingredients:
crust |
8 whole graham crackers |
1 teaspoon white sugar |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
1/4 cup butter, melted |
filling |
4 (8 ounce) packages cream cheese, room temperature |
3/4 cup white sugar |
1/4 cup all-purpose flour |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
1 pinch ground cloves |
1 egg |
1 3/4 cups prepared eggnog |
1 teaspoon vanilla extract |
1 (8 ounce) carton sour cream |
1 pinch ground nutmeg, or more to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.
3. Bake crust in the preheated oven for 10 minutes; cool on wire rack.
4. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.
5. Bake in the oven for 1 hour.
6. Spread sour cream over filling. Return to oven and bake 5 more minutes.
7. Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.
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