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Ingredients
- 2 C. crushed graham cracker crumbs
- 1/8 tsp. nutmeg
- 1/2 C. butter, melted
- 24 oz. cream cheese
- 3/4 C. sugar
- 5 tsp. cornstarch
- 4 eggs
- 1 egg yolk
- 1 1/2 tsp. ground nutmeg
- 1 1/4 tsp. vanilla extract
- 1/4 C. whipping cream
- 1/4 C. vanilla flavored liqueuer
- 2 Tbs. light rum
Preparation
Step 1
In a small bowl combine graham crumbs, nutmeg and melted butter. Press onto bottom of 9-inch springform pan.
In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in nutmeg and vinilla extract. Stir in whipping cream liqueuer, and light rum. Pour cream cheese mixture over crust.
Bake at 350* for 15 minutes. Lower temperature to 200* and bake 1 hour and 10 minutes longer until the center is almost set. Run knife around edge of cake. Turn off oven and return cake to oven for 30-60 minutes.