How is your holiday season going? Is it moving along quite smoothly or have the last few weeks been complete chaos? Mine has been a bit of both. We are still spending a good part of our weekends with Mr Plains parents, so, the time we are at home has been pretty busy.
Christmas shopping has been moving along nicely though. I'll be honest though, my shopping consists of the Internet and my husband heading out on Saturday nights after the kids go to bed. I haven't fought a mall crowd in years and that's the way I like it. It works for us and sure keeps the holiday-gift-giving-stress to a minimum.
This past weekend, we did stay at home. The forecast was a bunch of snow, and in my in-laws area, even a bunch more. So, I took the opportunity to make some cheesecake.
Eggnog cheesecake just for you guys for the holidays. OK, you guys and my mother, mother in law, and well..me. I only took a little, don't worry. It would be irresponsible of me not to taste test it, right? The rest is tucked away in the freezer for my mom & Mr Plains. They like their cheesecake (actually, any dessert, apples does fall far from the tree) and this is perfect to share.
It's a delicious cheesecake with a smooth eggnog taste for the holidays and is quite simple to bake up.
Make it and share it with your family..they will be soooo very happy you did!
Prep Time: 00:15
Cook Time: 00:40
Ingredients (Serves: 8)
- 2 cup chocolate cookie crumbs (ex: Oreos)
- 1/2 cup (1 stick), butter, melted
- 2-8oz package of cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup eggnog
- 1/2 cup mini chocolate chips
- nutmeg, if desired, for top
Preheat oven to 300 degrees. Line a 9 x 13 baking dish with foil. Grease foil lightly.
In a mixing bowl, mix cookie crumbs with melted butter. Press into bottom of baking dish.
In a another mixing bowl, mix cream cheese with sugar until smooth.
Add in eggs and eggnog. Continue mixing until smooth.
Fold in mini chocolate chips.
Pour batter on top of cookie crumbs.
Bake for 35-40 minutes or until edges are set.
Remove from oven and let cool for 30 minutes. Then, refrigerate for 1-2 hours before serving.
Store any leftovers in refrigerator.