Eggnog Cheesecake
Recipe from Family Circle

Eggnog Cheesecake

by 2  people

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  • 12   
    cinnamon graham cracker boards, crushed
  • 6   tablespoons 
    unsalted butter, melted
  • 2   tablespoons 
    plus 2/3 cup sugar
  • 3  8  ounce package 
    cream cheese, softened
  • 1/4  cup 
  • 1/2  teaspoon 
    ground cinnamon
  • 1/4  teaspoon 
    ground nutmeg
  • 1   
    egg plus 2 egg yolks
  • 1/2  cup 
  • 1 1/2  tablespoons 
    rum flavoring
Heat oven to 350 degrees. Combine graham crackers, butter and 2 tbsp of the sugar. Press into bottom and 1 inch up side of a 9-inch springform pan or a Push Pan. Bake at 35 degrees for 10 minutes. Cool slightly.
In a bowl, beat cream cheese until smooth. In a small bowl, blend remaining 2/3 cup sugar, the cornstarch, cinnamon and nutmeg. On low speed, beat into cream cheese. Increase speed to medium; beat in egg, then yolks. Beat in milk and rum flavoring.
Pour filling into crust, spreading level. Bake at 350 degrees for 45 minutes, or until just set in center. While warm, run a thin spatula between pan and crust. Cool to room temp and refrigerate until serving.
Nutrition information
Per Serving: cal. (kcal) 320, Fat, total (g) 27, chol. (mg) 128, sat. fat (g) 16, carb. (g) 16, fiber (g) 0, pro. (g) 5, sodium (mg) 199, Percent Daily Values are based on a 2,000 calorie diet
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