Categories: Desserts
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp butter, melted
- Filling:
- 3 8-oz. cream cheese, softened
- 1 cup sugar
- 3 tbsp all-purpose flour
- 2 large eggs, at room temp, lightly beaten
- 3/4 cup eggnog
- 1/2 tsp rum extract
- Dash ground nutmeg
- Whipped cream and additional ground nutmeg
Directions
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Place a greased 9-inch springform pan on a double thickness of foil. Securely wrap foil around pan.
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In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of the pan. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.
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In a large bowl, beat the cream cheese, sugar, and flour until smooth. Add eggs; beat on low speed until combined. Gradually stir in the eggnog, extract and nutmeg. Pour into crust.
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Place the springform pan in a large baking pan; add 1-inch hot water to larger pan.
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Bake at 325 until center is just set and top appears dull, 45 to 50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Top with whipped cream, then sprinkle with nutmeg.