Categories: Desserts
Ingredients
- Crust Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 4 tablespoon melted butter
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Cheesecake Ingredients
- 32 ounces cream cheese, softened
- 1⅔ cups sugar
- 4 Safest Choice® Eggs
- 1 Safest Choice® Egg yolk
- 5 tablespoon sour cream
- 5 tablespoon heavy cream
- ⅔ cup flour
- 1 tablespoon vanilla extract
- 1 cup eggnog
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Directions
-
To Make the Graham Cracker Crust
- Mix the graham cracker crumbs, sugar, cinnamon and nutmeg.
- Add the melted butter and stir well, working the melted butter into the graham cracker crumbs evenly.
- Add ¼ cup plus 1 tablespoon of the graham cracker crust mixture to the bottom of each jar. Set aside.
-
To Make the Cheesecake Filling
- Beat the softened cream cheese until smooth.
- Add the sugar and beat on low until combined. Beat on high for 2 minutes.
- Add whole eggs and yolk one at a time, beating after each addition. and occasionally scraping the bowl.
- Add the remaining ingredients to the bowl beating for one minute and then scraping the bowl.
- Beat filling for 3 minutes on high.
- Fill each jar with about ¾ cup cheesecake batter to just under the first thread on the jar.
- Place the empty roasting pan on the cookie sheet and arrange the jars in the roasting pan.
- Bring a medium size pot of water to boil. Once the water boils, slowly and carefully pour the water into the roasting pan until it reaches about half way up the sides of the jars.
- Bake in a preheated 325 degree oven for 30 minutes. Rotate the pan after 15 minutes.
- Once removed from oven allow to cool for 10 minutes then use a pot holder or towel carefully lift jars from the pan. Cool completely on a cooling rack.
- Serve with whipped cream and top with a cherry.