Miss Daisy's Eggnog Cheesecake
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 eggs,lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Lightly spread a combination of sour cream and sweetened whipped cream over the top.
Add raspberries or your favorite fruit around the border .
Peppermint candy crumbs are also delicious
as a border to this recipe.
Assemble ingredients and utensils.
Place a greased 9-inch springform pan on a double thickness of "heavy duty" foil, secure foil wrapped around the pan.
In a small bowl, combine cracker crumbs, sugar and butter.
Press onto the bottom of pan.
Place on a baking sheet.
Bake in a 325 degree oven for 10 minutes.
Cool on a wire rack.
In a large bowl of mixer, beat the cream cheese, sugar and flour until smooth.
Add eggs, beat on low speed just until combined.
Gradually stir in the eggnog, extract and nutmeg. Pour over crust.
Place springform pan into a larger pan with about 1 inch of hot water in bottom of pan.
Bake in a 325 degree oven for 45-50 minutes until center is set.
Remove pan from waterbath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen, then let cool 1 hour.
Refrigerate overnight. when ready to serve use the desired garnish.