Eggnogg Cheesecake

[Melissa Burnell]

I’m not a cheesecake OR an eggnog person, but my husband loves both,

so I’m going to be saving this recipe for Christmas! Thanks!!

— In Budget101_@yahoogroups.com, “Liss” wrote:

>

> This is the most delicious Holiday Cheesecake! Also, if you want

to make

> some delicious single serves… use foil cupcake liners in a

cupcake pan (be

> sure to adjust your baking time). They look great arranged on a

tray at

> holiday parties and this is SO Delicious.

>

>

> Eggnog Cheesecake

> 1 cup graham cracker crumbs

> 2 tablespoons sugar

> 3 tablespoons butter, melted

>

> FILLING:

> 3 packages (8 ounces each) cream cheese, softened

> 1 cup sugar

> 3 tablespoons all-purpose flour

> 3/4 cup eggnog

> 2 eggs, lightly beaten

> 1/2 teaspoon rum extract

> Dash ground nutmeg

>

> In a small bowl, combine the cracker crumbs, sugar and butter.

Press onto

> the bottom of a

> greased 9-in. springform pan. Place on a baking sheet.

Bake at

325° for 10

> minutes.

>

> Cool on a wire rack.

>

> In a large mixing bowl, beat the cream cheese, sugar, flour and

eggnog until

> smooth. Add eggs; beat on low speed just until

> combined. Stir in extract and nutmeg. Pour over crust. Place pan

on a

> double thickness of heavy-duty foil (about 16 in. square).

Securely wrap

> foil around pan. Place in a large baking pan; add 1 in. of hot

water to

> larger pan.

>

> Bake at 325° for 45-50 minutes or until center is just set and

top appears

> dull. Remove pan from water bath. Cool on a wire rack for 10

minutes.

> Carefully run a knife around edge of pan to loosen; cool 1 hour

longer.

> Refrigerate overnight. Just before serving, remove sides of pan.

[Author]

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