Eggnog Cheesecake

I won’t bore you with another long winded story about how I LOVE EGGNOG! You should know by now, it is my favorite holiday drink, aside from the homemade Bailey’s I make each Christmas. These Eggnog Cheesecakes I make year after year for Christmas and those who indulge in them, love them. Especially the Mr.

Crust Ingredients

• 2 1/4 Cups Graham Cracker Crumbs

• 1/2 Cup Salted Butter, melted

• 3 Tbsp. Sugar

• 1 Tsp. JamDinners Cinna Blend

Filling Ingredients

• 24 oz. Cream Cheese, softened

• 1 Cup Sugar

• 1 Cup Eggnog

• 3 Eggs

• 3 Tbsp. Flour

• 1 Tsp. JamDinners Cinna Blend

Directions

• Preheat oven to 325F degree. Combine all crust ingredients together in a bowl and press into the bottom/sides of a spring form pan (9inches recommended). Bake crust for 10 minutes, remove from oven and set aside to cool.

• Wrap the pan in tinfoil to avoid water getting into the pan when you create a water bath for the cheesecake.

• In a large bowl, mix cream cheese, sugar and flour on low speed with a handheld mixer. Scrape the sides of the bowls. Add the eggnog and cinna blend and mix on low.

• Add the eggs, one at a time. Mix on low speed and scrape the sides of the bowl as you go. BE CAREFUL NOT TO OVER MIX!

• Pour filling mixture into spring form pan, up to the sides of the crust. Evenly pour the remainder of the filling into the lined muffin tins.

• Place the spring form pan onto a large baking sheet (make sure you have already securely wrapped the pan in tinfoil) and pour water around the spring form pan - about 1/4-1/2 inch.

• Bake the cheesecake for 1.5 hours or until center is cooked.

• Turn the oven off and let the cheesecake sit in it for 30 minutes with the oven door closed.

• Then open the door and allow the cheesecake to remain in the oven another 30 minutes.

• Remove from oven and allow to fully cool. Top with whip cream and sprinkle with additional cinna blend then serve!