1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted Spyglass butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup Central Dairies Light Egg Nog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Optional Topping:
250ml whipped 35% cream
1 cup toasted sliced almonds
Seasonal Fresh Fruit
Preheat oven to 325 degrees F. 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. In a food processor combine cream cheese, 1 cup sugar, flour and egg nog; 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.
Optional: Coat the Cheesecake with whipped 35% whipped cream and pipe 8 rosettes on top of cake. Coat the edge with toasted almonds and garnish with Seasonal Fresh Fruit.
