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    Tipsy Eggnog Cheesecake


    Source of Recipe


    Paula

    List of Ingredients




    2 cups wheatmeal biscuit crumbs
    1/3 cup butter or margarine, melted
    2 tablespoons sugar
    1/2 teaspoon ground nutmeg
    3 (8-ounce) packages cream cheese, softened
    1 cup sugar
    1 tablespoon cornstarch
    5 large eggs
    3/4 cup canned or homemade eggnog
    1/4 cup dark rum
    1/4 cup brandy
    Sugared Rose Petals (optional)

    Recipe



    Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 1/2" up sides of a lightly greased 9" springform pan. Bake at 325° for 12 to 15 minutes. Remove to a wire rack; let cool.
    Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well. Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy. Pour batter into prepared crust.

    Bake at 325° for 1 hour. (Center will be soft.) Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven. Turn oven off; leave cheesecake in oven, with oven door partially opened, 30 minutes. Let cool to room temperature in pan on a wire rack. Cover and chill 8 hours.

    Remove sides of pan and top cheesecake with Sugared Rose Petals, if desired.

    Yield: one 9" cheesecake

 

 

 

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