Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-BOOK 2”

Christmas Eggnog Cheese Cake

by Colleen Mahony Gauntner

I’ve made this cheesecake many years as a Christmas dessert. My boys love it.

Crust:

1/2cup graham cracker crumbs

1/2cup ginger snap crumbs

2tablespoons white sugar

3tablespoons melted butter

1dash nutmeg

Filling:

38 ounce packages cream cheese, softened

1cup white sugar

3tablespoons all-purpose flour

1cup eggnog

2eggs

2tablespoons rum

1pinch ground nutmeg

Crust: Preheat oven to 325 degrees. In a medium bowl combine graham cracker and ginger snap crumbs, sugar and butter. Press into the bottom of a 9 inch springform pan. Bake in a preheated oven for 10 minutes. Place on a wire rack to cool.

Filling: Preheat oven to 425 degrees. In a food processor combine cream cheese, sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake for 10 minutes. Reduce heat to 250 degrees and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing from rim.

TO OBTAIN A COPY

Cookbooks are available in the gift shops at the Arms Family Museum and Tyler History Center. Visit mahoninghistory.org for times and directions.

TO HAVE IT SHIPPED

Call 330-743-2589 from noon to 4 p.m. Tuesday through Sunday or visit mahoninghistory.org.

Cost: $21.50 per book (includes tax) plus $6.50 shipping & handling