Eggnog Cheesecake

Ingredients

5 tablespoons unsalted butter, melted plus more for greasing the pan

11-12 (3×5-inch) chocolate graham crackers

1/4 cup sugar

dash of salt

32 ounces cream cheese, room temperature

1/2 cup eggnog

1 + 1/2 cups sugar

4 large eggs, lightly beaten

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Instructions

1. Preheat the oven to 325 degrees F. Butter a 9-by-3-inch springform pan.
2. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt; pulse to combine. Press crumb mixture into bottom of pan and about 1 inch up side of pan.
3. In a medium bowl beat cream cheese, eggnog and sugar together until smooth. Add eggs, and beat until incorporated. Beat in vanilla, cinnamon and nutmeg.
4. Pour into prepared pan, and place in a large roasting pan or on a sheet pan with sides. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come an inch up the side of the cake pan.
5. Bake until the center is firm, about 2 hours, adding more boiling water if necessary. Turn off the oven and leave oven door ajar. Let cake cool completely in the oven.
6. Refrigerate until chilled through and serve with fresh whipped cream.

Notes

http://www.cinnamonspiceandeverythingnice.com/eggnog-cheesecake/

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