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EGGNOG CHEESECAKE

Source of Recipe

Bon Appetit - December 1992


List of Ingredients

CRUST
9 Whole graham crackers
2 Tbsp. Sugar
1-1/2 tsp. Ground cinnamon
1/4 C Unsalted butter; melted

FILLING
1-1/2 lb Cream cheese; room temp.
3/4 C Sugar
2 Tbsp. Dark rum
1 Tbsp. Brandy
1 tsp. Vanilla extract
1/2 tsp. Ground nutmeg
3 lg Eggs; room temperature

TOPPING
1-1/2 C Sour cream
1-1/2 Tbsp. Sugar
1/4 tsp. Vanilla extract
1 tsp. Ground cinnamon
Cinnamon sticks



Recipe

Crust: Position rack in center of oven and preheat to 375 F. Grind graham crackers, sugar and ground cinnamon in processor and transfer to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1-3/4 inches up sides of 9-inch-diameter springform pan with 2-3/4-inch-high sides. Freeze crust until cold. Bake crust until beginning to brown, about 8 minutes. Cool.

Filling: Beat cream cheese and sugar in large bowl until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust and bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. (Center may fall lightly.) Increase oven temperature to 400 F.

Topping: In medium bowl whisk sour cream, sugar and vanilla extract to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight.

Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve.