Now they are paying me to do this!

One of the guys at work found out that I like to bake and asked me to make him a dessert for his family's Christmas Eve dinner. I said yes right away without really thinking about all of the stuff I have to do. I immediately regretted it because I have been a bit overwhelmed lately with all sorts of Christmas things. It all worked out, to be honest, it didn't end up taking that long anyway. Oh, and this is the first time I am actually getting paid for this, so that is pretty cool. Baking can definitely be a nice little side gig, so if you are interested, I am officially in business :)

I made him an eggnog cheesecake and it turned out so nice that I think I might have to make one for my own family's Christmas dinner... that is if dessert hasn't already been decided - all the women in my family are amazing in the kitchen and the menu usually has a lot of contributors. I do recommend this recipe though, if you like eggnog you will love this cheesecake. I have made it before and it is very, very yummy!

Eggnog Cheesecake


Crust:

2 cups finely ground gingersnap cookie crumbs

1/2 cup butter, melted

Filling:

3 8 oz. pkg. softened cream cheese

1 cup sugar

3 Tbs. flour

1 cup eggnog

2 eggs

1 tsp. rum extract

1/2 tsp. ground nutmeg

1/2 tsp. cinnamon

Crust:

In a medium bowl, combine gingersnap crumbs and butter. Press into the bottom of a 9" spring form pan. Bake at 375°F for 7-8 minutes. Place on a wire rack to cool.

Filling:

Preheat oven to 425°F.

In a food processor combine cream cheese, sugar, flour and eggnog; process until smooth. Blend in eggs, rum extract, nutmeg, and cinnamon. Pour mixture into cooled crust.

Bake for 10 minutes. Reduce heat to 250°F and bake for 45 minutes or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim. Let cake cool completely before removing the rim.

Cover and chill at least 8 hours.