christmas eggnog cheesecake

Ingredients

• Servings: 1
• crust:
• 8 whole graham crackers
• 1 teaspoon white sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter, melted
• filling:
• 4 (8 ounce) packages cream cheese, room temperature
• 3/4 cup white sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 egg
• 1 3/4 cups prepared eggnog
• 1 teaspoon vanilla extract
• 1 (8 ounce) carton sour cream
• 1 pinch ground nutmeg, or more to taste

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 5 mins

Ready Time: 5 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• bake crust in the preheated oven for 10 minutes; cool on wire rack.
• 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 .
• bake in the oven for 1 hour.
• spread sour cream over filling. return to oven and bake 5 more minutes.
• 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.