Christmas Recipes
Spiced Eggnog Cheesecake
Yield: 12 to 16 servings
Ingredients
Cheesecake
- 32 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 egg
- 1 3/4 cups prepared eggnog
- 1 teaspoon vanilla extract
- 1 (8 ounce) container sour cream
- Optional garnishes: 6 ounces white baking chocolate, pinch ground nutmeg
Crust
- 1 cup Graham cracker crumbs (about 8 whole Graham crackers, crushed)
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) butter, melted
Instructions
- Heat oven to 350 degrees F. Prepare crust. Leave oven on.
Cheesecake Filling
- Beat cream cheese in medium-size bowl until smooth.
- In small bowl, mix sugar, flour, nutmeg, cinnamon and cloves. Add to cream cheese; beat until smooth.
- Beat in egg.
- Add eggnog in slow stream, beating continuously.
- Beat in vanilla extract.
- Pour filling onto crust in pan; tap pan lightly to release air bubbles.
- Bake for 1 hour.
- Remove from oven; spread sour cream over top of cake.
- Bake 5 minutes longer.
- Cool in pan on rack until cake is cool to touch. Refrigerate until serving.
Garnish
- LLine an 8 x 4 inch loaf pan with aluminum foil, leaving an overhang on both ends.
- Melt chocolate in top of double boiler over barely simmering, not boiling, water, stirring until smooth.
- Stir in nutmeg.
- Pour chocolate into pan, spreading evenly.
- Refrigerate until firm.
- Lift foil out of pan to remove chocolate bar. Using vegetable peeler, scrape chocolate to make loose curls. Arrange curls on top of cake.
Crust
- Combine crumbs, sugar, ginger, nutmeg, cinnamon and butter in a small bowl until well blended. Press over bottom of a 9 inch springform pan.
- Bake for 10 minutes.
- Transfer pan to wire rack to cool.
Attribution
Family Circle Best-Ever Cakes & Cookies