Click on a category to see more recipes in this category
Ingredients
Crust
1 Cup graham cracker crumbs
2 Tablespoons sugar
3 Tablespoons butter, melted
Filling
3 (8 oz) Packages cream cheese, softened
1 Cup sugar
3 Tablespoons all-purpose flour
3/4 Cup eggnog
2 Eggs, lightly beaten
1/2 Teaspoon rum extract
Dash ground nutmeg
Instructions
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9" springform pan. Place on a baking sheet and bake at 325�F for 10 minutes. Cool on a wire rack. In a large mixing bowl, beat the cream cheese, sugar, flour and eggnog until smooth. Add eggs; beat on low speed just until combined. Stir in extract and nutmeg. Pour over crust.
Place pan on a double thickness of heavy-duty foil about 16" square. Securely wrap foil around pan. Place in a large baking pan; add 1� of hot water to larger pan. Bake at 325� for 45 to 50 minutes or until center is just set and top appears dull. Remove 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. Just before serving, remove sides of pan.