Terry's Creamy Cheesecake

READY IN: 5hrs 50mins
YIELD: 12 Slices




  • Preheat the oven to 325 degrees F.
  • For the crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly.
  • moistened. Lightly coat the bottom and sides of an 8-inch springform.
  • pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup.
  • or the smooth bottom of a glass, press the crumbs down into the base.
  • and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed.
  • for about 1 minute until smooth and no lumps. Add the eggs, 1 at a.
  • time, and continue to beat slowly until combined. Gradually add sugar.
  • and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, eggnog, lemon zest, and vanilla. Periodically scrape.
  • down the sides of the bowl and the beaters. The batter should be.
  • well-mixed but not overbeaten. Pour the filling into the crust-lined.
  • pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up.
  • the sides around it. Place the cake pan in a large roasting pan. Pour.
  • boiling water into the roasting pan until the water is about halfway.
  • up the sides of the cheesecake pan; the foil will keep the water from.
  • seeping into the cheesecake. Bake for 45 minutes. The cheesecake.
  • should still jiggle (it will firm up after chilling), so be careful.
  • not to overcook. Let cool in pan for 30 minutes. Chill in the.
  • refrigerator, loosely covered, for at least 4 hours. Loosen the.
  • cheesecake from the sides of the pan by running a thin metal spatula.
  • around the inside rim.