spiced eggnog cheesecake

Makes 12
Prep 30 m
Bake 75 m

Ingredients

Crust:

Filling:

Garnish (optional):

Directions

  1. 1 of 1 Heat oven to 350 degrees .

Crust:

  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.

Filling:

  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.

Garnish:

  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
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Printed from FamilyCircle.com 09/18/2018