Sunday, January 2, 2011

Eggnog Cheesecake

Taste of Home’s “Cheesecakes and More” has a lot of good ideas but this has to be their best one. I’ve never even heard of such a thing! Eggnog is rich and creamy with great nutmeg flavor. Add it to a cheesecake and you’ve got a dessert that’s luscious and silky with such a special taste- I wish my grocery store had eggnog all year round! I just happened to want to make this on Christmas eve, so my sister ran out to three different grocery stores only to find everyone sold out of eggnog. When we finally got our hands on some, we made this cheesecake with Oak Farm’s eggnog. I didn’t know it was a strong eggnog until we also tried Borden’s eggnog which was lighter in flavor but creamier. I’m glad we made it with the stronger flavored one because I love eggnog. I even added ¼ cup more eggnog to my recipe because I wanted to be sure to taste it. On a graham cracker crust, this eggnog cheesecake was just divine!

Eggnog Cheesecake
Adapted from: Taste of Home

1 cup graham cracker crumbs

4 tablespoons butter, melted

You can process the graham crackers in a food processor or blender to finely chop. Add butter and mix together. Press mixture into the bottom of springform pan. Set aside.

Eggnog Cheesecake
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 eggs, lightly beaten
1 cup eggnog
1/2 teaspoon rum extract, optional
Dash ground nutmeg

Preheat oven to 325° F.

Place a 9-in. or 10 inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.

Bake for 45-50 minutes or until center is set and top appears dull. Cool on a wire rack. Refrigerate until cold or overnight.

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