RECIPE NO.

19

2. FOLD ALONG SCORE LINE 3. GLUE SIDES TOGETHER 4. TRIM AROUND EDGES TO MAKE 4X6" FINISHED RECIPE CARD.

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Eggnog Cheesecake
WITH SPICED RUM SAUCE
INGREDIENTS For the Crust 2 cups ground chocolate graham crackers 1 stick melted butter For the Filling 4 (8 oz.) packages cream cheese, at room temperature 1 cup sugar 1 teaspoon vanilla teaspoon nutmeg teaspoon salt 1 tablespoon all-purpose flour 4 large eggs, at room temperature cup eggnog DIRECTIONS 1. Preheat the oven to 325 degrees. Mix melted butter and chocolate graham crackers until thoroughly combined. Use your palm to evenly press the crumb mixture into a 9-inch springform pan. Bake for 15 minutes, then cool for another 15 minutes.

ENJOY!

1. PRINT ON 8.5X11" CARD STOCK

2. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, about 4 minutes. Scrape down the sides of the bowl, add sugar and beat until incorporated. With the mixer running on low, add the eggs (one at a time), vanilla, nutmeg, salt and flour. Add in the eggnog. Mix until just combined. Pour the filling into the springform pan and bake for about 45-50 minutes, or until the edges begin to brown and the center is barely set (it should be wobbly). Turn off the oven and let the cheesecake cool in the oven for about an hour. 3. Remove the cake from the oven and cool to room temperature, then refrigerate until ready to serve.

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SPICED RUM SAUCE

INGREDIENTS cup spiced rum 2 tablespoons butter cup brown sugar cup water DIRECTIONS 1. Combine all ingredients in a saucepan and boil until reduced and thickened, about 5 minutes. Let cool to room temperature before serving with cheesecake.