Eggnog Cheesecake




  • 1 1/2 cups graham cracker crumbs
  • 3/4 stick butter melted
  • 1 tsp. cinnamon


  • 30 oz. softened cream cheese
  • 1 cup sugar
  • 1 tsp. vanilla
  • 4 eggs
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 cup eggnog


    Preheat oven to 325°.


    1. Combine ingredients and press into a 9" springform pan, covering the bottom and up an inch or so on the sides. Refrigerate while making the filling.


    1. With a mixer, blend the cream cheese until smooth and creamy. Add sugar and vanilla while continuing to blend.

    2. Blend in eggs, one at a time. Add remaining ingredients, blending until completely incorporated.

    3. Pour filling into crust.

    4. Place pan onto a cookie sheet and place into preheated oven.

    5. Fill the pan with water. The water bath will help create a moist, evenly heated oven.

    6. Bake for an hour or so, until the cake is just set.

    7. Turn off oven and let the cake set for another hour. Refrigerate the cake for at least four hours before serving.

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