This year, I was asked to make a cheesecake for Christmas eve. Eggnog cheesecake seemed to be the fad this year, so just once I thought I'd do what all the cool kids were doing. A number of reviewers did say they couldn't really taste the eggnog, so I considered making eggnog so I could double up on the flavoring. But after looking up eggnog recipes, I decided to be lazy--eggnog is really just egg, milk, cream, nutmeg, and brandy/rum. There's not a whole lot of flavor, besides the alcohol, which I wasn't using anyway. Even if you can't taste the eggnog (which we couldn't), it was still a yummy, creamy cheesecake.
* 1 cup graham cracker crumbs
* 2 tablespoons white sugar
* 3 tablespoons melted butter
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 3 tablespoons all-purpose flour
* 3/4 cup eggnog
* 2 eggs
* 2 tablespoons rum
* 1 pinch ground nutmeg
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. Preheat oven to 425 degrees F (220 degrees C).
5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 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 the rim.
7 hours ago