Eggnog Cheesecake

Cheesecake Factory-style eggnog cheesecake on a graham cracker crust, flavored with eggnog, rum extract and nutmeg, and baked in a water bath.

Nutrition

275

Calories

Protein

24g

Carbs

19g

Fat

1 cup	240 ml	graham cracker crumbs
2 tablespoons	30 ml	sugar
3 tablespoons	45 ml	butter, melted
3		packages (8 ounces each) cream cheese, softened — FILLING
1 cup	240 ml	sugar
3 tablespoons	45 ml	all-purpose flour
2		large Nellie's Free Range Eggs, lightly beaten
3/4 cup	180 ml	eggnog
1/2 teaspoon	2.5 ml	rum extract
Dash		ground nutmeg
—		whipped cream and additional ground nutmeg, optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
Place in a large baking pan; add 1 in. of hot water to larger pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with whipped cream, then sprinkle with nutmeg.

Editor's Note This recipe was tested with commercially prepared eggnog.