How to Make an Eggnog Cheesecake

This cheesecake was specifically designed to be made with a previously published "best ever eggnog" recipe. So give yourself an addition 24 hours of time before you want to serve this eggnog cheesecake.

Ingredients:

15 cinnamon graham crackers, crushed

3 tbsp butter, melted

4 (8oz) packaged cream cheese

1 ¼ C white sugar

1 C "best ever eggnog" (This recipe will not turn out if you use a store-bought substitution.)

2 eggs

1 C sour cream

½ C all-purpose flour

Directions:

Read (and if necessary print out) "How to Make the Perfect Cheesecake Every Single Time"

Preheat oven to 350⁰ F.

Butter the bottom and sides of a 9" spring form pan. Place aluminum foil around the outside of the pan.

In a medium bowl mix graham cracker crumbs with melted butter. Press onto bottom of the pan.

In a large bowl mix cream cheese with the sugar with mixer until smooth. Whisk in eggnog. Then add eggs one at a time mixing just enough to incorporate. Whisk in sour cream and sift in flour. Whisk until smooth. Pour filling into prepared crust.

Place cake in bath and bake in oven for 1 hour. Turn off oven and let cake cool with the door cracked for 1 hour. Remove cake from oven and bath. Place cake on cooling rack until cake cools to room temperature. Chill in refrigerator until ready to serve.