Kim’s Eggnog Cheesecake
I’m glad the holidays only roll around once a year because I love eggnog. When we were younger we entertained a lot and I made an eggnog that my husband still talks about and he hasn’t had it in years! To be sure it was boozy
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
1 cup eggnog
1 teaspoon vanilla extract
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.