This year our Thanksgiving feast was full of brand new dishes, and there was one I liked especially well. It's very tasty and so easy that even I didn't make a mess out of it, so I share it with you.
1 c graham cracker crumbs
2 Tbsp white sugar
3 Tbsp melted butter
1/4 tsp cinammon
1/4 tsp nutmeg
3 (8 ounce) packages cream cheese, softened
1 c white sugar
3 Tbsp all-purpose flour
3/4 c eggnog
2 Tbsp vanilla extract
1 pinch nutmeg
Preheat oven to 325. Combine cracker crumbs, sugar, butter & spices in a medium bowl. Press into the bottom of a 9-inch springform pan. Bake in preheated oven for 10 min. Place on wire rack to cool.
Heat oven to 425. In food processor, combine cream cheese, sugar, flour & eggnog; process until smooth. Blend in eggs, vanilla & nutmeg. Pour mixture into cooled crust. Bake for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center is barely firm to the touch. Remove from oven & immediately loosen cake from the rim. Let cool completely before removing the rim.
* My food processor wasn't big enough for all of the ingredients, so I used my stand mixer & it worked just fine. I did let it mix for several minutes, though.
** I happen to be married to a real eggnog connoisseur, and he thinks Southern Comfort beats any other brand hands down.
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