1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Optional: Whipped cream and additional ground nutmeg
1Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
3In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
4Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
5Bake at 325° until center is just set and top appears dull, 45 to 50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen side from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Total Time
Prep: 15 Min. Bake: 45 Min. + Chilling
Learn how to make a truly scrumptious dessert to be enjoyed all year long: eggnog cheesecake.
Nutrition Facts
1 slice: 275 calories, 19g fat (11g saturated fat), 79mg cholesterol, 195mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 5g protein.