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Eggnog Cheesecake with Cinnamon Graham Cracker Crust


9 whole graham crackers
2 tablespoon sugar
1 1/2 tsp ground cinnamon
1/4 c unsalted butter, melted

FILLING
1 1/2 lb cream cheese, room temp.
3/4 cup sugar
2 tablespoon dark rum
1 tablespoon brandy
1 tsp vanilla extract
1/2 tsp ground nutmeg
3 large eggs, room temperature

TOPPING
1 1/2 cup sour cream
1 1/2 tablespoon sugar
1/4 tsp vanilla extract
1 tsp ground cinnamon
cinnamon sticks

Serving Size : 10

CRUST
Position rack in center of oven and preheat to 375 F. Grind graham crackers, sugar and ground cinnamon in processor. Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1-3/4 inches up sides of 9-inch-diameter springform pan with 2-3/4 inch high sides. Freeze crust until cold, about 10 minutes. Bake crust until beginning to brown, about 8 minutes. Transfer crust to rack and cool.

FILLING
Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust.

Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. (Center may fall slightly.) Increase oven temperature to 400 F.

TOPPING
In medium bowl whisk sour cream, sugar and vanilla extract to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight.

Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve.




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