If you’re anything like me your fridge is currently filled with two things: holiday leftovers and eggnog that you just cannot drink anymore of. If you drank all your 'nog or never had any to begin with you should probably get your hands on some because this is a recipe you’re not going to want to miss. Unless of course you don’t like eggnog in which case I wash my hands of you.
This is another little lady with a graham cracker crust. I’ve heard tell that my fellow cheesecake lovers across the pond don’t have access to graham crackers, so I’m working on an alternative crust recipe using digestives that’ll be part of my next foray into cheesecakery. Until then go crazy and try using any old crust recipe/pre-made crust. If you’re using a recipe add a pinch or so of cinnamon and nutmeg to the dough--it gives the cheesecake/nog combo a nice little kick in the panties!
You will need:
- 1 cup graham cracker crumbs (I prefer the cinnamon kind, but the regular ones’ll do)
- 2 tbsp sugar
- 3 tbsp melted butter
- pinch of nutmeg
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup eggnog
- 2 eggs
- pinch of nutmeg
- 2 tbsp (or to taste) rum (optional)
Preheat oven to 325 ° F (165 ° C).
Combine graham cracker crumbs, 2 tbsp sugar and butter. Press into the bottom of a 9-inch pie plate. (Really you’re supposed to use a spring form pan when baking cheesecake, but I don’t have one of those yet, and honestly it bakes just fine without one. However, if you have one rock it out.)
Bake crust for 10 minutes then set aside to cool.
Re-preheat oven to 425 ° F (220 ° C).
While your crust is cooling and your oven is getting hotter combine cream cheese, 1 cup sugar, flour and eggnogg. Process in food processor or mix with hand mixer until smooth. Blend in eggs, rum and nutmeg. Pour mixture into crust.
Bake for 10 minutes. Then reduce heat to 250 ° and bake for 45 minutes or until center is barely firm to the touch.
Get ready to die from sinful, holiday-flavored bliss in your mouth.
Image USAFlorist