- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 2 eggs, lightly beaten
- 3/4 cup eggnog
- 1/2 teaspoon rum extract
- Dash ground nutmeg
Directions
- 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 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. Yield: 12-16
servings.
