Eggnog Cheesecake
Equipment
- 1 9-inch springform pan
- 2 Mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 set Measuring cups and spoons
- 1 Baking sheet
- 1 roll aluminum foil
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
- 24 ounce cream cheese softened
- 1 cup sugar
- 3 tablespoon all-purpose flour
- 3/4 cup eggnog
- 2 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (163°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl.
- Press the crumb mixture firmly into the bottom of the springform pan to form the crust.
- Beat cream cheese and 1 cup sugar together in a large bowl until smooth.
- Add flour, eggnog, and vanilla extract to the cream cheese mixture and blend well.
- Add eggs one at a time, mixing on low speed until just combined.
- Stir in nutmeg and cinnamon.
- Pour the filling over the crust in the springform pan.
- Place the springform pan on a baking sheet and wrap the outer bottom with aluminum foil.
- Bake in the preheated oven for 1 hour or until the center is set.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 3 hours before serving.
Notes
For best results, ensure that all ingredients, especially the cream cheese and eggs, are at room temperature before starting the recipe. This will help achieve a smooth and creamy cheesecake texture. Additionally, when baking, avoid opening the oven door frequently as it can cause the cheesecake to crack. If cracks do appear, a simple topping of whipped cream or extra nutmeg can help cover them up.
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