Eggnog Cheesecake

By Addie

“This rich dessert was the centerpiece of Grandma’s “Nutcracker” open house party the Saturday before Christmas”

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons plus 3/4 cup sugar
• 1 teaspoon cinnamon
• 6 tablespoons (3/4 stick) butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sour cream
• 2 tablespoons cornstarch
• 3 eggs
• 1 1/2 teaspoons rum flavoring
• 1/2 teaspoon vanilla extract
• 1/4 cup sliced almonds
• 2 large cinnamon sticks
• 2 sprigs mint
• 8 red cinnamon candies

Preparation

Step 1

Preheat oven to 325°F. Grease a 9-inch springform pan. In a small bowl, mix graham cracker crumbs, 2 tablespoons sugar and cinnamon; stir in melted butter until well combined. Press mixture onto bottom and 2 inches up sides of the prepared pan.


In a large bowl, using an electric mixer set on medium speed, beat cream cheese, remaining 3/4 cup sugar, sour cream and cornstarch until smooth, about 2 minutes. Beat in eggs, rum flavoring and vanilla.


Spread filling evenly into crust. Bake until set, 55 to 60 minutes. Turn off oven; let cheesecake stand in the oven with the door ajar for 1 hour.


Transfer cheesecake to a wire rack; let cool to room temperature, about 45 minutes. Refrigerate, covered, several hours or overnight.


Remove side of pan. Arrange half of almonds in a pinecone shape by inserting slices into cheesecake at an angle; repeat to make another pinecone.


Break a 1-inch piece from each cinnamon stick for pinecone stems. Place large pieces of cinnamon sticks at an angle on top of cheesecake to make branches.


Arrange mint leaves in attractive clusters; place cinnamon candies on leaves for berries.