Categories: Desserts

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 3 tbsp butter, melted
• Filling:
• 3 8-oz. cream cheese, softened
• 1 cup sugar
• 3 tbsp all-purpose flour
• 2 large eggs, at room temp, lightly beaten
• 3/4 cup eggnog
• 1/2 tsp rum extract
• Dash ground nutmeg
• Whipped cream and additional ground nutmeg

Directions

1. Place a greased 9-inch springform pan on a double thickness of foil. Securely wrap foil around pan.

2. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of the pan. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.

3. In a large bowl, beat the cream cheese, sugar, and flour until smooth. Add eggs; beat on low speed until combined. Gradually stir in the eggnog, extract and nutmeg. Pour into crust.

4. Place the springform pan in a large baking pan; add 1-inch hot water to larger pan.

5. Bake 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 sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with whipped cream, then sprinkle with nutmeg.

Email to a friend | Print this recipe | Back