Spiced Eggnog Cheesecake
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 15
Ingredients
Crust
- 1 cup graham cracker crumbs (about 8 crushed whole crackers)
- 1 teaspoon sugar
- 1 1⁄2 teaspoons ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup butter, melted
Filling
- 4 (8 ounce) packages cream cheese, at room temp
- 3⁄4 cup sugar
- 1⁄4 cup flour
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 egg
- 1 3⁄4 cups prepared eggnog
- 1 teaspoon vanilla extract
Topping
- 8 ounces sour cream
- 6 ounces white baking chocolate
- 1 pinch ground nutmeg
Directions
- Preheat oven to 350 degrees F.
- For crust combine crumbs, sugar, ginger, nutmeg, cinnamon, and butter in small bowl until well blended. Press over bottom of 9-inch springform pan.
- Bake 10 minutes, transfer pan to wire rack to cool, leave oven on.
- For filling, beat cream cheese in medium bowl until smooth.
- In small bowl mix sugar, flour, nutmeg, cinnamon, and cloves.
- Add cream cheese, beat until smooth.
- Beat in egg, then add eggnog slowly, beating continuously, finally beat in vanilla.
- Pour onto crust in assembled pan. Tap lightly to release air bubbles.
- Bake in preheated oven 1 hour.
- Remove, spread sour cream over top and bake for 5 more minutes. Let cool on rack until cake is cool to touch, refrigerate.
- For curls, line loaf pan with foil, leaving overhangs.
- Melt chocolate in top of double boiler over barely simmering, not boiling water, stirring until smooth. Stir in nutmeg, then pour into pan spreading evenly.
- Refrigerate until firm.
- Lift Chocolate bar out of pan. Then using veggie peeler scrape into loose curls and arrange on top of cake!
- ENJOY!
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