Eggnog Cheesecake

Yes, it's another cheesecake. I can't help myself! I love cheesecake and can't resist trying the seasonal flavors. I'm going to have to spend weeks at the gym recovering from all of the holiday treats but it is sooo worth it! This one was delicious. I don't remember where I got the recipe but I changed a few things anyway so I'll just claim it as my own now. :)

Eggnog Cheesecake

Ingredients:

CRUST:

1-1/2 cups Graham Cracker Crumbs

1/3 cup Granulated Sugar

1/2 cup Melted Butter

FILLING:

4 (8oz) pkg Cream Cheese, softened

1 cup Sugar

1 Tablespoon Rum (or 1/2 teaspoon Rum Extract)

1 teaspoon Vanilla Extract

1/2 teaspoon Ground Nutmeg

3 Eggs

1-1/2 cups Dairy or Canned Eggnog

Preheat oven to 350F. For the crust, in a medium bowl, combine graham cracker crumbs, sugar, and butter. Press mixture onto bottom and about 1-1/2 inches up side of a 10-inch spring form pan.

In extra-large bowl, beat cream cheese with electric mixer until fluffy. Slowly add sugar, beating until smooth. Beat in rum, vanilla, and nutmeg. Add eggs all at once; beat on low speed just until combined. Stir in eggnog (batter will be thin). Pour into crust-lined pan.

Place cheesecake on a cookie sheet. Bake for 40-50 minutes* or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake (about 1 hour). Cover and chill for 6 to 24 hours

*I didn't have a 10-inch pan so I used a 9-inch which required a longer baking time. It turned out fine but I think the top was a little darker than it would have been if I had used a larger pan with a shorter baking time.

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