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LOCATION: Recipes >> Desserts Cheesecake >> Eggnog Cheesecake with Cinnamon Graham Cracker Crust

Print this Recipe    Eggnog Cheesecake with Cinnamon Graham Cracker Crust

Yield: 10 Servings

9 whole graham crackers
2 tb sugar
1 1/2 ts ground cinnamon
1/4 c unsalted butter; melted

1 1/2 lb cream cheese; room temp
3/4 c sugar
2 tb dark rum
1 tb brandy
1 ts vanilla extract
1/2 ts ground nutmeg
3 lg eggs; room temperature

1 1/2 c sour cream
1 1/2 tb sugar
1/4 ts vanilla extract
1 ts ground cinnamon
cinnamon sticks

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.

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.

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

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


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