Rating: 4 stars
5 Ratings
  • 5 star values: 4
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  • 1 star values: 1

A holiday cheesecake made with real eggnog and a sour cream topping. Makes 12 servings at 92 cents each.

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Recipe Summary

prep:
45 mins
cook:
1 hr 5 mins
additional:
3 hrs 30 mins
total:
5 hrs 20 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.

  • Bake crust in the preheated oven for 10 minutes; cool on wire rack.

  • Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.

  • Bake in the oven for 1 hour.

  • Spread sour cream over filling. Return to oven and bake 5 more minutes.

  • Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.

Nutrition Facts

492 calories; protein 9.1g; carbohydrates 30.1g; fat 38.1g; cholesterol 138mg; sodium 340.9mg. Full Nutrition
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