Wednesday, August 24, 2016

kim's eggnog cheesecake


  • Servings: 1
  • 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


    Preparation Time: 20 mins Cook Time: 3 hrs

    Ready Time: 3 hrs 20 mins

  • 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.

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