Spiced Eggnog Cheesecake

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READY IN: 1hr 25mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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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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