50+ Friends Club Cookbook -- Cakes and Frostings --Spiced Eggnog Cheesecake

Return to
Cookbook Index | Chapter Index

Spiced Eggnog Cheesecake

From the Kitchen of: Pepper
Source: Family Circle Best-Ever Cakes & Cookies

32 oz. cream cheese, room temp

3/4 c. granulated sugar (I used Splenda)

1/4 c. flour

1/4 t. gound nutmeg

1/4 t. cinnamon

pinch cloves

1 egg

1 3/4 c. eggnog (I subtracted 2 T. and added rum)

1 t. vanilla

8 oz. sour cream

Crust

1 c. graham cracker crumbs

1 t. sugar

1/4 t. ginger

1/4 t. nutmeg

1/4 t. cinnamon

1/4 c. butter, melted

Preheat oven to 350.
Combine crumbs, sugar, ginger, nutmeg, cinnamon, and butter in a small bowl until well blended. Press over bottom of 9 in. springform pan. Bake 10 min.
Prepare filling by beating cream cheese in medium-size bowl until smooth. In a small bowl, mix sugar, flour, nutmeg, cinnamon, and cloves. Add to cream cheese; beat until smooth. Beat in egg. Add eggnog in slow stream; beating continuously. Beat in vanilla extract. Pour filling onto crust in pan; tap pan lightly to release air bubbles.
Bake in preheated oven 1 hour. Remove from oven; spread sour cream over top of cake. Bake 5 min. longer. Cool in pan on rack until cake is cool to touch. Chill.