Kim's Eggnog Cheesecake

SUBMITTED BY: BRIMAT143

"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!"

PREP TIME	20 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 1 cheesecake

USMETRIC

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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

READ REVIEWS (3)

DIRECTIONS

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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REVIEWS

Reviewed on Dec. 11, 2007 by BRIMAT143

Super yummy and worth the time to make it slow.

1 user found this review helpful

Reviewed on Jan. 5, 2008 by Strykewulf

I made this Cheesecake today just because and WOW, Phenomenal Cheesecake, I bumped up the recipe to 15 servings because I was using a 10" Springform instead of a 9", I reduced the butter in the crust to 3T, and added a little of the eggnog to the crust mixture. I also added about 3T of Southern Comfort to the recipe as my family loves Eggnog and SoCo. I baked it at 275, for 2:45, and cooled it in the oven for about 2:30, and then stuck it in the fridge. DELICIOUS, I'll be making it again SOON.

0 users found this review helpful

Reviewed on Dec. 9, 2007 by I LOVE to bake

Excellent cheesecake, prbably one of he best recipes I tried...and I bake A LOT of chessecakes.... but baking for 3.25 hours at 200 didn't cause it to set enough...I had to bake it for another hour for a total of 4.25 hours. It was so creamy and smooth it justed melted in you mouth!

0 users found this review helpful