• 3 8 oz. packages cream cheese
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/4 tsp salt
  • 1/2 cup eggnog
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 egg yolk
  1. Preheat oven to 350 degrees. In a large mixing bowl, combine everything but the eggs and
  2. mix on high until all ingredients are well incorporated and batter is smooth. Turn mixer to
  3. medium speed and add eggs one at a time. Mix until just combined. It is important to not
  4. over-mix the eggs. Pour into a greased spring form pan (you may use a crust if you like,
  5. however it is not necessary). Tap filled pan up and down on counter for several minutes to
  6. get out as many air bubbles as possible. Bake for 45 minutes. Once cake is done
  7. cooking, turn the oven off but leave the cheesecake in the oven until oven reaches room
  8. temperature. Take out of oven and leave at room temperature for at least one hour.
  9. Refrigerate for several hours until center of cake is cold. Serve chilled.