Eggnogg Cheesecake

[Melissa Burnell]

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.

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