What you need,
For the crust,
2 cups graham cracker crumbs
¼ cup granulated sugar
½ tsp. ground nutmeg
4 tbsp. melted butter
For the batter,
2 blocks of cream cheese, softened to room temperature
¾ cups granulated sugar
¾ cup eggnog
2 large eggs
1 tsp. vanilla
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. salt
1 ½ tbsp. all purpose flour
1 cup cranberry sauce, this is the recipe I always use but
you can use whatever kind you like.
Heat the oven to 350 degrees. Line a 9x13 inch pan with parchment paper and
spray liberally with non-stick spray.
In a bowl stir together the graham crumbs, sugar, nutmeg and
butter. Press the crumbs into the
prepared pan.
Bake for 8-10 minutes until just starting to get golden
brown.
Meanwhile in a bowl beat the cream cheese until light and
fluffy. Add in the eggnog and the eggs and mix until well combined Add the vanilla,
nutmeg, cinnamon, salt and flour, stir well.
Pour the batter onto the prepared crust. Dollop the cranberry sauce over the surface
and swirl with a knife gently into the batter.
Bake in the centre of the oven for 40-45 minutes until it is
set. Let the cake cool completely on a rack then refrigerate for a couple hours
until fully chilled.
Carefully remove the cheesecake from the pan and cut into
squares. You can store the squares in an airtight container in the fridge or
they freeze well too!
Jen of My Tiny Oven
