Difficulty: Easy - for beginners
Serves: 12-16 servings
â€¢1 cup graham cracker crumbs
â€¢2 tablespoons sugar
â€¢3 tablespoons butter, melted
â€¢3 packages (8 ounces each) cream cheese, softened
â€¢1 cup sugar
â€¢3 tablespoons all-purpose flour
â€¢2 eggs, lightly beaten
â€¢3/4 cup eggnog
â€¢1/2 teaspoon rum extract
â€¢Dash ground nutmeg
â€¢Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
â€¢In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
â€¢ In a large bowl, 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 filling over crust.
â€¢Place in a large baking pan; add 1 in. of hot water to larger pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
â€¢ Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform 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. Yield: 12-16 servings.