Sunday, February 4, 2007

Eggnog Cheesecake

1 c graham cracker crumbs
2 Tbsp white sugar
3 Tbsp melted butter

3 (8 ounce) packages cream cheese, softened
1 c white sugar
3 Tbsp all-purpose flour
3/4 c eggnog
2 eggs
2 Tbsp rum
1 pinch ground nutmeg

Preheat oven to 325 degrees. In a medium bowl combine graham cracker crumbs, 2 Tbsp sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425 degrees. In a food processor or using an electric mixer, combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake 45 minutes more, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from pan by running a knife around the edge. Let cake cool completely before removing the springform collar.

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