This recipe for Eggnog Cheesecake, by Marsha Coggins, is from The Greene Family CookBook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 8 oz package cream cheese softened 1 can Eagle Brand milk 1 egg 1/2 t brandy or rum extract 1/8 t ground nutmeg 1 Nilla Pie Crust
In large bowl beat cream cheese until fluffy - add milk, egg, extract and nutmeg until smooth. Pour into crust. Bake at 300 for 35 - 40 minutes or just until set. Cool completely. Chill for 3 - 4 hours. Serve garnished with whipped topping and a sprinkle of nutmeg.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.