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Oh my gosh....you have never tasted anything so wonderful! If you like eggnog you will love this cheesecake.
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
3/4 cup eggnog
2 eggs, lightly beaten
1/2 teaspoon rum extract
Dash ground nutmeg
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a
greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes.
Cool on a wire rack.
In a large mixing bowl, beat the cream
cheese, sugar, flour and eggnog until smooth. Add eggs; beat on low speed just until
combined. Stir in extract and nutmeg. Pour over crust.
on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around
pan. Place in a 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 pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just
before serving, remove sides of pan.
Yield: 12-16 servings.
Recipe Source: Taste of Home Magazine, submitted by Kristen Grula of Hazleton, Pennsylvania
Number of posts : 12472
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
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