Serves 16

Prep time:
Cook time:

Crust:
1 cup graham cracker crumbs
3 tablespoons butter; melted
3 tablespoons sugar
Filling:
3 - 8 ounce pkgs cream cheese; softened
1 cup sugar
4 large eggs
zest of 1 lemon
1-1/2 cups eggnog
boiling water (for water bath)

Preheat oven to 325 degrees F. Cover the bottom and sides of a 9-inch springform pan with a large piece of heavy-duty aluminum foil (to guard against any water leakage while baking in water bath). In a small bowl, mix together the graham cracker crumbs, sugar and melted butter with a fork. Press mixture into bottom of springform pan. Bake for 10 minutes. Remove from oven and set aside.
In a large mixing bowl, beat cream cheese on medium speed until creamy and smooth. Gradually add sugar and continue to beat on medium speed until sugar dissolves. Beat in eggs, one at a time. Scrape down sides of bowl after each egg to prevent lumps. Stir in lemon zest and eggnog. Pour batter over crust. Set springform pan into large roasting pan. Pour boiling water into roasting pan until water level is about halfway up the outside of the springform pan. Bake for 1 hour, until perimeter of cake is set and the center jiggles like Jell-O when pan is tapped. Top will be lightly browned. Turn off heat but leave cheesecake in oven (with the oven door slightly ajar) for 1 hour. Remove from oven and take springform pan out of water bath. Remove foil and set on wire rack. Cool to room temperature, then cover and refrigerate until chilled – about 4 hours.