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eggnog
cheesecake
Yield:
8 to 10 servings
The crust:
- 9 whole
graham crackers
- 2 tablespoons
sugar
- 1 1/2
teaspoons ground cinnamon
- 4 tablespoons
(1/2 stick) unsalted butter, melted
Position a
rack in center of the oven and preheat the oven to 375o F. Grind the graham
crackers, sugar and ground cinnamon together in a food processor, then
transfer the crumb mixture to a medium bowl. Add the butter and toss until
evenly moistened. Press the crumb mixture over the bottom and 1 3/4 inches
up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high
sides. Freeze the crust until cold, about 10 minutes, then bake just until
it begins to brown, about 8 minutes. Transfer the crust to a rack and
cool.
The
filling:
- 1 1/2
pounds cream cheese, at room temperature
- 3/4
cup sugar
- 2 tablespoons
dark rum
- 1 tablespoon
brandy
- 1 teaspoon
pure vanilla extract
- 1/2
teaspoon freshly grated nutmeg
- 3 large
eggs, at room temperature
Beat the
cream cheese and sugar together in a mixer (preferably one fitted with
a paddle attachment) until very smooth. Add the rum, brandy, vanilla
extract and nutmeg and beat to blend. Reduce the speed to low and add
the eggs one at a time, beating after each addition until they're just
blended. Spoon the filling into the crust and bake until the filling
is puffed, very light brown and softly set in the center, about 45 minutes.
Transfer the cheesecake to a rack and cool 30 minutes, during which
time the center may fall slightly.
Increase the oven temperature to 400°F.
The topping:
- 1 1/2
cups sour cream
- 1 1/2
tablespoons sugar
- 1/4
teaspoon pure vanilla extract
- 1 teaspoon
ground cinnamon
- 1/4
teaspoon freshly grated nutmeg
- Cinnamon
sticks
In a medium
bowl, whisk the sour cream, sugar and extract to blend. Pour the mixture
gently over the cheesecake, filling the center depression, and spread
evenly to the edges. Bake until set, about 8 minutes. Transfer the cheesecake
to a rack to cool. Cover and refrigerate overnight.
Cut around the sides of the pan to loosen the cake, then release the pan
sides. Sift ground cinnamon and nutmeg lightly over the cake and arrange
a cluster of short cinnamon sticks in the center of the cake before serving.
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