Ingredients
12
12 servings
- •1 cup graham cracker crumbs
- •3 tablespoons white sugar
- •3 tablespoons butter, melted
- •4 (8 ounce) packages cream cheese, softened
- •1 cup white sugar
- •3 tablespoons all-purpose flour
- •4 eggs
- •1 cup eggnog
- •1 teaspoon vanilla extract
Instructions
- Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
- Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
- Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
- Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.
Nutritional Facts
Per 12 servings
- Calories: 453
- Carbohydrate: 32g
- Fat: 33g
- Fiber: 0g
- Protein: 9g
- Sugar: 24g
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