Spiced Eggnog Cheesecake Food

EGGNOG CHEESECAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
• Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
• Bake in preheated oven for 10 minutes.
• Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

SPICED EGGNOG CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• For crust combine crumbs, sugar, ginger, nutmeg, cinnamon, and butter in small bowl until well blended. Press over bottom of 9-inch springform pan.
• Bake 10 minutes, transfer pan to wire rack to cool, leave oven on.
• For filling, beat cream cheese in medium bowl until smooth.
• In small bowl mix sugar, flour, nutmeg, cinnamon, and cloves.
• Add cream cheese, beat until smooth.
• Beat in egg, then add eggnog slowly, beating continuously, finally beat in vanilla.
• Pour onto crust in assembled pan. Tap lightly to release air bubbles.
• Bake in preheated oven 1 hour.
• Remove, spread sour cream over top and bake for 5 more minutes. Let cool on rack until cake is cool to touch, refrigerate.
• For curls, line loaf pan with foil, leaving overhangs.
• Melt chocolate in top of double boiler over barely simmering, not boiling water, stirring until smooth. Stir in nutmeg, then pour into pan spreading evenly.
• Refrigerate until firm.
• Lift Chocolate bar out of pan. Then using veggie peeler scrape into loose curls and arrange on top of cake!
• ENJOY!