Kim's Eggnog Cheesecake

Recipe View 10 mins Prepare the Crust: Lightly grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of white sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. (Prep time: 10 minutes)

Recipe View 20 mins Make the Cheesecake Filling: In a large bowl, cream together the softened cream cheese and 1 cup of white sugar using an electric mixer until smooth and creamy. Add the flour and beat until well combined. With the mixer on low speed, add the eggs one at a time, mixing until just incorporated after each addition. Pour in the eggnog and vanilla extract; continue beating until just blended. Be careful not to overmix. Stop the mixer and scrape down the sides and bottom of the bowl occasionally to ensure even mixing. (Prep time: 20 minutes)

Recipe View 5 mins Assemble and Bake: Pour the cheesecake filling over the prepared graham cracker crust, spreading evenly. Fill a shallow dish with hot water and place it on the bottom rack of the oven. Carefully place the springform pan with the cheesecake on the middle rack of the oven. Turn the oven on to 200 degrees F (95 degrees C). Do not preheat the oven. (Prep time: 5 minutes)

Recipe View 6 hrs 15 mins Bake and Cool: Bake the cheesecake until the center is set but still slightly jiggly, approximately 3 hours and 15 minutes. Once baked, turn off the oven and allow the cheesecake to cool completely in the oven with the door slightly ajar for about 3 hours. This slow cooling process helps prevent cracking. (Bake time: 3 hours 15 minutes, Cool time: 3 hours)

Recipe View 12 hrs Chill: After cooling in the oven, cover the cheesecake with plastic wrap and chill in the refrigerator overnight to allow the flavors to meld and the texture to firm up. (Chill time: Overnight)