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| Kim's Eggnog Cheesecake |
"This is a wonderful cheesecake. The eggnog doesn't overpower the cheesecake and the cheesecake doesn't overpower the eggnog. The result is sinfully smooth and delicious!"
Ingredients :
- 1 cup graham cracker crumbs
- 3 tablespoons white sugar
- 3 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 4 eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 3H20M |
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- Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
- Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
- Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
- Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.
Notes :
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