Eggnog Cheesecake #1

By carvalhohm

Ingredients

• FILLING:
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 3/4 cup eggnog
• 1/2 teaspoon rum extract
• Dash ground nutmeg

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Place greased 9-in. springform pan on double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

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

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

Place in large baking pan; add 1 in. of hot water to larger pan. Place springform pan in large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.