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Eggnog Cheesecake with Cinnamon Graham Cracker Crust
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Whole graham crackers
2 tablespoons Sugar
1 1/2 teaspoons Ground cinnamon
1/4 cup Unsalted butter -- melted
-----FILLING-----
1 1/2 pounds Cream cheese -- room temp.
3/4 cup Sugar
2 tablespoons Dark rum
1 tablespoon Brandy
1 teaspoon Vanilla extract
1/2 teaspoon Ground nutmeg
3 large Eggs -- room temperature
-----TOPPING-----
1 1/2 cups Sour cream
1 1/2 tablespoons Sugar
1/4 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
Cinnamon sticks
For Crust: Position rack in center of oven and preheat to 375
F.
Grind graham crackers, sugar and ground cinnamon in processor.
Transfer crumb mixture 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, about 10 minutes. Bake crust until beginning
to brown, about 8 minutes. Transfer crust to rack and cool.
For Filling: Beat cream cheese and sugar in large bowl of electric
mixer 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. 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 slightly.)
Increase oven temperature to 400 F.
For 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.
* Source: Bon Appetit - December 1992
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