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Ingredients

8 whole graham crackers 1 teaspoon white sugar ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ¼ cup butter, melted 4 (8 ounce) packages cream cheese, room temperature ¾ cup white sugar ¼ cup all-purpose flour ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1 pinch ground cloves 1 egg 1 ¾ cups prepared eggnog 1 teaspoon vanilla extract 1 (8 ounce) carton sour cream 1 pinch ground nutmeg, or more to taste

Nutrition Info

492.4 calories carbohydrate: 30.1 g cholesterol: 138 mg fat: 38.1 g fiber: 0.5 g protein: 9.1 g saturatedFat: 23.3 g servingSize: - sodium: 340.9 mg sugar: 19.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Process graham crackers in a food processor to make crumbs, pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.
Bake crust in the preheated oven for 10 minutes, cool on wire rack.
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth, beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.
Bake in the oven for 1 hour.
Spread sour cream over filling. Return to oven and bake 5 more minutes.
Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.

1 9-inch cheesecake

A holiday cheesecake made with real eggnog and a sour cream topping. Makes 12 servings at 92 cents each.