Eggnog Cheesecake
Eggnog Cheesecake takes approximately 1 hour from beginning to end. For 65 cents per serving, you get a dessert that serves 16. One serving contains 262 calories, 4g of protein, and 18g of fat. This recipe from Taste of Home requires butter, cream cheese, eggnog, and eggs. Christmas will be even more special with this recipe. If you like this recipe, you might also like recipes such as Eggnog Love {: Eggnog Cheesecake Bars}, Eggnog Cheesecake, and Eggnog Cheesecake.
Instructions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan.
Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and flour until smooth.
Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg.
Place in a large baking pan; add 1 in. of hot water to larger pan.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 45-50 minutes or until center is just set and top appears dull.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes
Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Chateau Chantal Late Harvest Riesling