Eggnog Cheesecake III

SUBMITTED BY: Bill Sinclair PHOTO BY: Allrecipes

"This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes."

PREP TIME	30 Min
COOK TIME	55 Min
READY IN	1 Hr 25 Min

SERVINGS & SCALING

Original recipe yield: 1 9-inch cake

USMETRIC

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INGREDIENTS

1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg

READ REVIEWS (84)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

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REVIEWS

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Reviewed on Dec. 31, 2003 by MEGHAN MARIE

Very good. I substituted a little rum extract for the rum.

13 users found this review helpful

Reviewed on Feb. 5, 2006 by Kristi St.

This cheesecake had a great consistancy - not too heavy yet satisfying in the way only cheesecake can be. I used the Pecan Caramel sauce from Eggnog Cheesecake I at this site - it has dark rum in it and was perfect. I also added some spices ( 1/4 tsp each of ginger, nutmeg and cinnamon) to the crust. I don't have a food processor, I just mixed the heck out of it with my stand mixer.

8 users found this review helpful

Reviewed on Jan. 9, 2005 by CYBERGIFTS

Excellent cheesecake! A great way to use leftover eggnog. I didn't have any rum, so I used vanilla extract instead - it still tasted as if alcohol had been added to it (DELICIOUS!). Since I didn't have a food processor big enough to fit the entire recipe, I used an electric beater. I made sure to beat the cream cheese mixture until very fluffy. It was so fluffy that I thought it would colapse after removing from the oven. To my surprise, it didn't. And, to give it a delicate flavor, I used crushed lady fingers in place of graham crakers. The final result was of a very light and creamy filling over a delicious crust. Perfect for making mini-sized cheesecakes (the kind that you can eat in 2 to 3 bites); a great addition to the finger-food menu of an elegant party.

8 users found this review helpful

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