Eggnog Cheesecake

Ivy’s Favorite Eggnog Ingredients:

6 large eggs

3/4 cup sugar

1/4 tsp salt

4 cups milk, divided in half

1 Tbsp vanilla extract

1 tsp ground nutmeg

1 cup heavy cream

1/4 cup sugar

Crust Ingredients:

1 cup graham cracker crumbs

3 Tbsp sugar

1/4 tsp each of ground giner, ground cinnamon and ground nutmeg

3-4 Tbsp melted butter

Filling Ingredients:

12 oz cream cheese

1/3 cup sugar

1 egg3/4 cup eggnog1 Tbsp bourbon, brandy or dark/spiced rum (optional)crystalized ginger for garnish

For eggnog: in 2 qt saucepan, whisk eggs, sugar and salt. Gradually add ½ the milk. Cook and stir over low heat to 160 degrees. (about 30 minutes) Pour into large glass bowl, stir in vanilla, nutmeg and remaining milk. Place bowl in an ice water bath, stirring frequently until cool. If it separates, put it in the blender to smooth it. Cover and chill 3 hours. When ready to serve, beat cream to soft peaks, gradually adding sugar, then add in the cooled mixture. Pour into punch bowl and sprinkle with nutmeg if desired. Can be stored several days. Whisk before serving.

For crust: Combine crumbs with spices, then mix in butter and press into a spring-form pan. Bake at 375 for 5 minutes.

For Filling: Reduce oven temp to 325. Beat cream cheese until smooth. Add sugar and beat 1 minute. Add egg and beat until smooth. Add eggnog and beat 1 minute. Pour over crust and bake 28-30 minutes until center is just set. Cool on wire rack one hour. Cover and refrigerate 4 hours. Garnish with crystallized ginger or more crumbs.