Vanilla-Eggnog Cheesecake

  • 8
  • Average
  • 15 mins
  • 40 mins
  • 300 mins
  • Average budget

Ingredients

  • 1-1/4 cups Grahm Crumbs
  • 1/4 cup butter, melted
  • 3 250g packages of cream cheese
  • 3/4 cup sugar plus 2 Tbsp. sugar, divided
  • 1 vanilla bean, split lengthwise
  • 2 Tbsp. flour
  • 1/4 tsp. ground nutmeg, divided
  • 1/4 cup rum
  • 3 eggs
  • 1/2 cup whipping cream

Preparation

Step 1

HEAT oven to 350F

Step 2

MIX grahm crumbs and butter, press onto bottom of 9-inch springform pan

Step 3

BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Scrape inside of vanilla bean into batter, discard pod. Add flour and 1/4 tsp. nutmeg to cream cheese mixture; mix well. Blend in rum. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Step 4

BAKE 40 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refridgerate 4 hours.

Step 5

BEAT cream and remaining sugar in small bowl with mixer on high speed until stiff peaks form. Use to garnish cheesecake. Sprinkle with remaining nutmeg.