Eggnog Cheesecake Recipe
1 cup finely ground cashews
1 cup crushed graham crackers (14 squares)
1/2 cup sugar
1/2 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon rum (optional)
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1-1/2 cups dairy eggnog
Cashews for garnish (optional)
In medium bowl, stir together ground cashews, cracker crumbs and sugar. Drizzle with butter, toss until mixed and press onto bottom and 1-1/2 inches up sides of 10-inch springform pan. Set aside.
In large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy. Gradually beat in sugar, beating 2 to 3 minutes or until mixture is smooth, scraping sides of bowl. Reduce speed to medium, beat in rum (if using), vanilla and nutmeg. Add eggs, all at once; beat on low speed until just combined. Stir in eggnog.
Pour filling into crust-lined pan and place in shallow roasting pan. Bake at 350° F. 45 to 50 minutes or until center appears nearly set when pan is lightly shaken. Cool 15 minutes on wire rack. Loosen crust from sides of pan and cool 30 minutes. Remove sides of pan and cool completely. Cover with plastic wrap and refrigerate up to 2 days. Garnish with cashews, if desired.
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