Egg Nog Cheesecake

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  • 2 (8-ounce) packages cream cheese, cut into thirds and brought to room temperature
  • 16 ounces Kemps Cottage Cheese
  • 1 cup 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
  • 1 prepared 9'' graham cracker crust


  1. Preheat oven to 325 F.
  2. In a food processor, place one package of cream cheese and 1 cup cottage cheese, 1/2 cup sugar, 2 eggs, 1/2 cup Egg Nog, 1/2 teaspoon nutmeg, 1 1/2 tablespoons cornstarch, 1/2 tablespoon lemon juice, and 1 cup sour cream. Process until thoroughly blended.
  3. Remove and put in a large mixing bowl. Repeat procedure again.
  4. 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.
  5. Leave cake in oven for 2 hours with 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

Makes 10-12 servings.

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