- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons butter, melted
- ¼ teaspoon cinnamon
- 1 pinch nutmeg
- 3 8 oz pkg 8 oz pkg cream cheese
- 1 cup white sugar
- 3 tablespoons flour
- 1 cup eggnog
- 2 eggs
- 3 tablespoons rum
- 1 pinch nutmeg
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon rum extract
- 1 teaspoon cinnamon
ingredients
directions
1. Preheat oven to 325 degrees F. |
2. 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. |
3. Preheat oven to 425 degrees F. |
4. 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. |
5. Wrap bottom of pan in foil and set inside of roasting pan. Pour enough boiling water into roasting pan so that it goes up the side of the cake pan an inch or more. Bake in preheated oven for 10 minutes. |
6. 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. |
7. Before serving, whip whipping cream until stiff. Add sugar, rum extract, and cinnamon. Serve whipped topping with cheesecake. |
Categories
Desserts, Holiday
