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Egg Nog Cheesecake

Ingredients

  • 2 (8-ounce) packages cream cheese
  • 16 ounces cottage cheese
  • 1 1/4 cup granulated sugar
  • 4 large eggs
  • 1/2 cup Turkey Hill Egg Nog
  • 1 teaspoon nutmeg
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 pint sour cream

Directions

Preheat oven to 325° F. Cut cream cheese into thirds and bring to room temperature. Lightly butter a 9-inch springform pan and generously dust with granulated sugar and nutmeg. Note: Process in two batches and then combine. In a food processor, place 1 package of cream cheese and half of the cottage cheese, half the remaining sugar, 2 eggs, 1/4 cup egg nog, 1/2 teaspoon nutmeg, 1 1/2 tablespoons cornstarch, 1/2 tablespoon lemon juice, and 1 cup sour cream. Process until thoroughly blended. Remove and put in a large mixing bowl. Repeat procedure. Combine the two batches of filling and pour into the prepared pan. Bake for 1 hour and 10 minutes, or until cake is firm. Turn off oven, leaving the cake in for 2 hours with the oven door closed. Remove from oven and allow to cool on a rack. Once cooled, cover and refrigerate at least 6 hours before serving.

Serves 10-12.

Recipe ideas from Turkey Hill