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Egg Nog Cheesecake

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Created by talldrk, Date Added: Sunday, 12 December 2010

I Enjoy Making This for my Family an Friends Every Holiday!! Enjoy!

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  • Crust:
  • 9 Whole Graham Crackers
  • 2 Tblpns of sugar
  • 1 1/2 Tsp on cinnamon
  • 1/4 cup unsalted butter melted
  • Filling:
  • 1 1/2 lbs Cream cheese at Room Temp ( soft)
  • 3/4 cup sugar
  • 2 Tblpns Dark Rum
  • 1 Tblspn Brandy
  • 1 Tsp vanilla Ext
  • 1/2 Tsp ground nutmeg
  • 3 large egss at room temp.
  • Topping:
  • 1 1/2 cups of sour cream
  • 1 1/2 Tblspns of sugar
  • 1/4 tsp vanilla extract
  • 1 tsp of cinnamon an some cinnamon sticks
  • Please use 9 inch Springfoam pan
  1. Crust: Preheat oven at 375F.
  2. Ground Graham cracker and cinnamon, transfer crumb mix to med bowl, add butter and toss until evenly moistenend.
  3. Press crumb mixture over bottom and 1 3/4 inches up side of 9 inch springfoam pan with 2 3/4 inch high sides.
  4. Freeze crust until cold about 10 min.
  5. Bake crust until beginning to brown about 8 min, transfer crust to rack to cool.
  6. Filling: Beat cream cheese and sugar in large bowl , with electric mixer until very smooth.
  7. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend.
  8. Reduce speed of mixer to low, add eggs one at a time beating after each addition until blended. Spoon filling into crust.
  9. Bake until filling is puffed! Very light brown an softly set in center for about 45 min. Center may fall slightly.
  10. Remove from oven, cool a bit while you make the topping.
  11. (increase oven to 400F)
  12. Topping: In a bowl whisk sour cream, sugar and vanilla extract to blend, pour mix gently over cheescake, filling center depression and spread evenly to edges an bake at 400F for 8 min ( Refrigerate Overnight).
  13. Cut around sides of pan to release pan sides.
  14. Sift cinnamon and nutmeg over cheescake and arrange cinnamon sticks in center.
  15. Serve :)

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