Christmas Eggnog Cheesecake

A holiday cheesecake made with real eggnog and a sour cream topping. Makes 12 servings at 92 cents each.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 50 mins
• Calories: 492 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ¾ cup white sugar
• ¼ teaspoon ground ginger
• ¼ cup all-purpose flour
• ¼ teaspoon ground cinnamon
• ¼ cup butter, melted
• 1 teaspoon white sugar
• 1 pinch ground cloves
• 1 pinch ground nutmeg, or more to taste
• 4 (8 ounce) packages cream cheese, room temperature
• 1 (8 ounce) carton sour cream
• 8 whole graham crackers
• 1 ¾ cups prepared eggnog

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.

Step 3

Bake crust in the preheated oven for 10 minutes; cool on wire rack.

Step 4

Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.

Step 5

Bake in the oven for 1 hour.

Step 6

Spread sour cream over filling. Return to oven and bake 5 more minutes.

Step 7

Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.