Eggnog Cheesecake

Directions

Cut a piece of parchment paper to cover base of 9” inch spring form pan. With a pastry cutter or your hands combine Kinnikinnick Graham Crumbs and butter in a medium bowl. Press into the base and ¼ of the way up side edges of prepared spring form pan. Wrap outside of pans base with tin foil to create a water proof barrier. Set aside.

Preheat oven to 325°F (162°C)

In a small pot melt chopped white chocolate. Set aside to cool slightly.

In a medium bowl beat cream cheese until smooth, scraping down in between mixing (approximately 5-7 minutes). Add ½ cup granulated sugar and mix until smooth. While continuing to mix, slowly add eggnog, cinnamon, nutmeg and vanilla. Beat in eggs one at a time, scraping down bowl after each addition. Slowly add melted chocolate to cream cheese mixture. Mix just until combined.

Pour over prepared graham crust base. Place filled spring form pan on a baking sheet and place in preheated oven. Add water to baking pan up to ½ the depth of the baking pan. Bake for 70-80 minutes. Cool for 15 minutes before cooling in refrigerator for minimum 4 hours. Remove from fridge and remove outer pan ring. Carefully lift off serving base and parchment onto serving tray. Sprinkle with cinnamon and icing sugar.