Eggnog Cheesecake

By BobN

Ingredients

• Prep: 30 min Bake: 55 min Stand: 1 hr
• Cool: 1 hr 45 min Chill: 6 hrs
• 5 Tbsp butter, melted
• 1 ¼ cups Grape Nuts
• 1/3 cup granulated sugar
• ¼ tsp ground cinnamon
• Dash of sea salt
• 3 8-oz pkg. cream cheese, softened
• 1 cup granulated sugar
• 4 eggs, lightly beaten
• 1 cup eggnog
• 1 Tbsp vanilla
• 1 Tbsp boubon
• 1 Tbsp dark rum
• 1 Tbsp brandy

Preparation

Step 1

Heat oven to 375°F. Butter a 9 to 10 inch springform pan with 1 tablespoon of the butter; set aside.
2. In food processor bowl process ceareal about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt; process to combine. With processor running, add remaining butter through feed tube just until combined. Press crumb mixture on bottom and 1 inch up sides of prepared pan. Bake 10 to 12 minutes or until crisp and lightly browned. Cool on wire rack. Reduce oven temperature to 350°F.
3. In electric mixer bowl beat cream cheese at medium speed until smooth. Add 1 cup sugar and beat until combined. Add eggs and beat until creamy, scraping down sides once or twice. Add eggnog, vanilla, bourbon, rum, and brandy mix on low until combined.
4. Gently pour filling into baked crust. Bake 45 minutes or until sides are slightly puffed (center will be soft). Turn off oven and leave door ajar. Let cheesecake stand in oven 1 hour.
5. Transfer to wire rack; cool 15 minutes. Using a small thin knife, loosen crust from sides of springform pan. Cool 30 minutes. Remove sides from pan; cool 1 hour. Cover and refrigerate 6 hours or overnight.
Makes 12 servings.
Each serving: 435 cal, 28g fat, 156mg chol, 321mg sodium, 37g carb, 1g fiber,
8g pro.