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Christmas: Eggnog Cheesecake

Source of Recipe


Sunset, December 2008



List of Ingredients



• 1¼ cups graham cracker crumbs
  
• 3 Tbsp butter, melted
  
• 3 packages (8 ounces each) cream cheese, at room temperature
  
• 1 cup sugar, divided
  
• 4 large eggs, at room temperature
  
• 2 Tbsp all-purpose flour
  
• 1/3 cup brandy
  
• 2 tsp freshly grated nutmeg, divided
  
• 1 cup whipping cream
  






Instructions



1. Preheat oven to 300° F.
   Pour graham cracker crumbs into a 6½-inch diameter springform pan with a rim at least 3 inches high; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan.
   
   
2. In a large bowl, with a mixer on medium speed, beat cream cheese and ¾ cup sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down inside of bowl as needed. Beat in flour, brandy, and 1½ teaspoons nutmeg just until incorporated.
   
   
3. Pour into crust-lined pan and bake until small cracks are visible on sides, but center jiggles when cake is gently shaken, 40 to 50 minutes.
   
   
4. Run a thin-bladed spatula between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours. Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.
   
   
5. In a small bowl, whisk together cream and remaining ¼ cup sugar until stiff peaks form. Dollop whipped cream onto cheesecake and sprinkle with ½ teaspoon nutmeg.
   
   Serves 12
   
   
   • BAKER'S TIP
   Run a spatula around the inside of the pan just after baking to help the cheesecake firm up without cracking.