spiced eggnog cheesecake

Makes: 12 servings. Prep: 30 minutes. Bake: at 350 degrees for 114 hours.
Makes 12
Prep 30 m
Bake 75 m




Garnish (optional):


  1. 1 of 1 Heat oven to 350 degrees .


  1. 1 of 2 Crush crackers in plastic bag. Add sugar, ginger, nutmeg and cinnamon. Add butter; knead bag to blend. Press over bottom of 9-inch round springform pan.
  2. 2 of 2 Bake crust at 350 degrees for 10 minutes. Cool on wire rack.


  1. 1 of 2 Beat cream cheese in bowl until smooth. Mix sugar, flour, nutmeg, cinnamon and cloves in small bowl. Add to cream cheese; beat until smooth. Beat in egg. Beat in eggnog in slow stream. Beat in vanilla. Pour into springform pan; tap pan lightly to release air bubbles.
  2. 2 of 2 Bake at 350 degrees for 1 hour. Remove from oven; spread with sour cream. Bake 5 more minutes. Cool in pan on rack until cool to touch. Refrigerate until serving.


  1. 1 of 1 If desired, melt chocolate in bowl over saucepan of simmering water. Add nutmeg. Line 8 x 4 x 3-inch loaf pan with foil. Pour chocolate evenly into pan; cool until firm. Lift from pan; make curls, using vegetable peeler. Arrange on top of cake. Reserve remaining for future use.
Nutrition Information for spiced eggnog cheesecake
Servings Per Recipe: 12
Per Serving: 321 mg sodium, 9 g pro., 498 kcal cal., 39 g Fat, total, 31 g carb., 24 g sat. fat, 141 mg chol., 0 g fiber