“I searched through the DB and didn't find another like this so I thought I would add it. I got the recipe somewhere online and now I don't remember where. I have made it quite a few times and every time it turns out so delicious! However for those that know more about making cheesecake I seem to always get the stupid crack in the center so if you know any tricks to keeping that from happening please post them. It is a very moist cheesecake so moisture doesn't seem to be the issue. There is a bit of work involved to making this but it is simpler than it looks and oh so worth the effort!”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. For crust combine crumbs, sugar, ginger, nutmeg, cinnamon, and butter in small bowl until well blended. Press over bottom of 9-inch springform pan.
  3. Bake 10 minutes, transfer pan to wire rack to cool, leave oven on.
  4. For filling, beat cream cheese in medium bowl until smooth.
  5. In small bowl mix sugar, flour, nutmeg, cinnamon, and cloves.
  6. Add cream cheese, beat until smooth.
  7. Beat in egg, then add eggnog slowly, beating continuously, finally beat in vanilla.
  8. Pour onto crust in assembled pan. Tap lightly to release air bubbles.
  9. Bake in preheated oven 1 hour.
  10. Remove, spread sour cream over top and bake for 5 more minutes. Let cool on rack until cake is cool to touch, refrigerate.
  11. For curls, line loaf pan with foil, leaving overhangs.
  12. Melt chocolate in top of double boiler over barely simmering, not boiling water, stirring until smooth. Stir in nutmeg, then pour into pan spreading evenly.
  13. Refrigerate until firm.
  14. Lift Chocolate bar out of pan. Then using veggie peeler scrape into loose curls and arrange on top of cake!
  15. ENJOY!

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