Egg Nog Time!

Egg Nog comes just once a year. A sip is usually enough for me~ that leaves a quart of eggnog sitting in the fridge until the expiration date.
This is the perfect use for the leftover egg nog!

Egg Nog CheeseCake
1 cup gingersnap crumbs
1 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs, lightly beaten
1/2 teaspoon rum extract
Dash ground nutmeg
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar, flour and eggnog until smooth. Add eggs; beat on low speed just until combined to avoid bubbles. Stir in extract and nutmeg. Pour over crust.
Place in a large baking pan; add some hot water to the large pan to make a water bath.
Bake at 325° for 50-55 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan.

You could serve a sliver of this holiday cheesecake with a few crumbles of peppermint, a curl of chocolate, or a orange compote.
The orange compote is 1/4 cup of apricot jam and 1 cup of sliced orange pieces. Heat in a small saucepan until smooth. Sprinkle with fresh nutmeg.

Just like the perfect sip of egg nog.
Merry Christmas y'all~
Sandi