Not a cheesecake fan? This recipe may change your mind. While cheesecake is a huge winner, some people find it a little too intense. The eggnog in this recipe creates a light flavor that gives you the texture of a cheesecake but offers a smoother, more subtle taste.
• 1 1/2 cups graham cracker crumbs
• 4 Tbsp. melted butter
• 1 Tbsp. honey
• 1/4 tsp. pumpkin pie spice
• 1/4 tsp. ground nutmeg
• 4 (8 oz.) packages cream cheese, softened
•2/3 cup sugar
• 1 cup eggnog
• 2 tsp. vanilla
• 4 large eggs
Preheat oven to 325 degrees.
Mix graham cracker crumbs, butter, 1/4 teaspoon pumpkin pie spice and 1 Tablespoon honey in a bowl.
Press into the bottom of a 9×13-inch baking pan.
Beat cream cheese, 2/3 cup sugar, 1/4 teaspoon nutmeg, eggnog and vanilla until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition until well blended.
Gently pour over crust.
Bake for 45 minutes or until center is almost set and not jiggly.
Run knife around the rim of a pan to loosen the sides; cool.
Refrigerate for 4 hours.