Here's a very quick and simple holiday dessert, courtesy of my good Twitter friend Kelly P. She was kind enough to share this recipe for eggnog cheesecake. Even if you don't particularly care for eggnog, I think you'll enjoy this recipe-it's delicious! Thank you Kelly!
Kelly's Eggnog Cheesecake
1 prepared shortbread pie crust*
12 ounces or 1 ½ (8 oz) pkgs cream cheese, softened
½ cup granulated sugar
1 tbsp plus 1 ½ tsp flour
¼ cup plus 2 tbsp eggnog
1 tbsp rum extract (if you don't care for rum flavoring, you can use pure vanilla extract as a substitute)
A pinch of nutmeg
Preheat oven to 425°F
In a large bowl (using an electric or hand mixer) combine cream cheese, sugar, flour and eggnog. Add egg, rum extract and nutmeg and beat until mixture is creamy and smooth. Pour into prepared shortbread pie crust and bake in a 425° oven for 10 minutes. Reduce oven temperature to 250° and bake for an additional 50 minutes. Refrigerate for at least four hours before serving. Kelly advises that this cheesecake tastes best after 24 hours or overnight refrigeration.
*To prepare this cheesecake in a 9-inch springform pan, use the following recipe for shortbread crust and double the cheesecake filling recipe above.
1¼ cups shortbread crumbs (about 6 oz of shortbread cookies, crushed)
2 tbsp granulated sugar
3 tbsp melted unsalted butter
In large bowl, combine shortbread crumbs, sugar and melted butter. Press crumb mixture into a 9-inch springform pan. Bake at 350° for 10 minutes. Allow crust to cool before filling.