Kim’s Eggnog Cheesecake

Published on June 18, 2020

Total Time:

3 hrs 20 mins

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• 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

1. 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.

2. 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.

3. 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.

4. 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.

I Made It

Nutrition Facts (per serving)

453Calories33g Fat32g Carbs9g Protein

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Nutrition FactsServings Per Recipe12Calories453% Daily Value *Total Fat33g42%Saturated Fat20g99%Cholesterol164mg55%Sodium319mg14%Total Carbohydrate32g12%Dietary Fiber0g1%Total Sugars24gProtein9gVitamin C0mg2%Calcium99mg8%Iron2mg9%Potassium159mg3%

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