Time 1h Yield 16 servings. Number Of Ingredients 12 Steps:
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , 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., 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., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Time 1h25m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Time 4h40m Yield 24 servings Number Of Ingredients 10 Steps:
Heat oven to 350°F. Fill 2 (12-cup) muffin tins with cupcake liners. Place 1 vanilla creme-filled chocolate sandwich cookie on bottom of each cupcake liner. Set aside. In a stand mixer (using paddle attachment) or large mixing bowl using hand mixer, beat cream cheese and sugar until fluffy. Then, mix in eggs, vanilla, eggnog, ground nutmeg and salt until well combined. Pour mixture over vanilla creme-filled chocolate sandwich cookies, adding about 4 tsp. batter to each cupcake liner. Bake 22 to 25 min. or until centers are almost set. Let cool, then refrigerate 3 hours. Top with a swirl of whipped cream and sprinkle of ground cinnamon before serving.
Time 1h30m Yield 1 cheesecake, 8-12 serving(s) Number Of Ingredients 14 Steps:
CRUST: Using a lightly greased, 10 inch Springform pan, combine crumbs, cinnamon, nutmeg and melted butter and press firmly into pan, coming up sides 1-2 inches, depending on how thick you like your crust. Press firmly into and up the sides of the pan using a measuring cup or other flat, round utensil. Chill in freezer while you make the filling. FILLING:. Place a full kettle of water on to boil. Beat Philadelphia cream cheese for one minute until smooth and free of any lumps. Scrape bowl. Add large eggs one at a time, beating well in between. Scrape bowl. Gradually add sugar and beat on medium speed for 2 minutes. Scrape bowl. Add sour cream, extracts and spices and mix well. Scrape bowl making sure all of the ingredients are WELL incorporated. Before filling pan, wrap outside of spring form pan with tinfoil. Pour filling into spring form pan, and tap lightly on counter to remove any air bubbles. Place springform pan into a large baking pan and place it in preheated oven. Then fill baking pan with boiling water, so that it comes up about half way up the springform pan. (It is easier to fill the pan with water after the cheesecake is in the oven than trying to fiddle with getting a baking pan INTO the oven that is full of boiling water). Bake 325 degrees for 75 minutes. When done baking, turn off oven and crack open oven door slightly, and leave it cracked open while oven cools. DO NOT DISTURB CHEESECAKE. Remove the cheesecake when the oven is completely cooled. Remove tinfoil and dry off the outside of the springform pan. Place in refrigerator and chill at least 4 hours before serving.
