Eggnog Cheesecake

This eggnog cheesecake is delicious and perfect for eggnog lovers. The secret to a smooth cheesecake is to beat the cream cheese in a food processor for several minutes.

Nutrition Facts (per serving)

277	Calories
19g	Fat
22g	Carbs
5g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 12 servings

Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons white sugar

Filling:

• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3/4 cup eggnog
• 3 tablespoons all-purpose flour
• 2 large eggs
• 2 tablespoons rum
• 1 pinch ground nutmeg

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined.Allrecipes/Preethi Venkatram
3. Press graham mixture into the bottom of a 9-inch springform pan.Allrecipes/Preethi Venkatram
4. Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C).Allrecipes/Preethi Venkatram
5. While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg.Allrecipes/Preethi Venkatram
6. Pour eggnog mixture into cooled crust.Allrecipes/Preethi Venkatram
7. Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely.Allrecipes/Preethi Venkatram
8. Enjoy!