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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 1 |
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This is a wonderful cheesecake. The eggnog doesn't overpower the cheesecake and the cheesecake doesn't overpower the eggnog. The result is sinfully smooth and delicious! Ingredients:
1 cup graham cracker crumbs |
3 tablespoons white sugar |
3 tablespoons butter, melted |
4 (8 ounce) packages cream cheese, softened |
1 cup white sugar |
3 tablespoons all-purpose flour |
4 eggs |
1 cup eggnog |
1 teaspoon vanilla extract |
Directions:
1. Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
2. Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
3. Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
4. Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.
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