Egg Nog Cheesecake

Ingredients

Makes 10 to 12 Servings

• 2 (8-ounce) packages cream cheese, cut into thirds and brought to room temperature
• 16 ounces Kemps Cottage Cheese
• 1 cups granulated sugar
• 4 large eggs
• 1 cup Kemps Golden EggNog
• 1 teaspoon nutmeg
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 pint Kemps Sour Cream

Instructions

1. Preheat oven to 325 F.
2. Lightly butter a 9-inch springform pan and generously dust with granulated sugar and nutmeg.
3. In a food processor, place one package of cream cheese and 1 cup cottage cheese, 1cup plus 2 tablespoons sugar, 2 eggs, 1 cup EggNog, 1 teaspoon nutmeg, 1 tablespoons cornstarch, 1tablespoon lemon juice, and 1 cup sour cream. Process until thoroughly blended.
4. Remove and put in a large mixing bowl. Repeat procedure again.
5. Combine the two batches of filling and pour into the prepared pan. Bake for one hour and 10 minutes, or until cake is firm. Turn off oven leaving the cake in the oven for 2 hours with the oven door closed. Remove from oven and allow to cool on a rack. Once cooled, cover and refrigerate at least 6 hours or overnight before serving.

Per serving: 410.4 calories; 12 grams protein; 27.2 grams fat; 16.5 grams saturated fat; 30.9 grams carbohydrates; 328.4 milligrams sodium; 127.7 milligrams calcium; 0 grams fiber