Tipsy Eggnog Cheesecake

Name: Tipsy Eggnog Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters wheatmeal biscuit crumbs; 59 milliliters brandy; 79 milliliters butter or margarine, melted; 1 Tbsp cornstarch; 680 grams packages cream cheese, softened; 59 milliliters dark rum; 177 milliliters canned or homemade eggnog; 5 larges eggs; 1 teaspoons ground nutmeg; 237 milliliters sugar; 2 Tbsps sugar

Tipsy Eggnog Cheesecake requires roughly 45 minutes from start to finish. One portion of this dish contains roughly 10g of protein, 42g of fat, and a total of 598 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have wheatmeal biscuit crumbs, cornstarch, butter, and a few other ingredients on hand, you can make it. It is perfect for Christmas.

Instructions

Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 1/2" up sides of a lightly greased 9" springform pan.

Equipment you will use

Springform Pan

Bake at 325 for 12 to 15 minutes.

Equipment you will use

Oven

Remove to a wire rack; let cool.

Equipment you will use

Wire Rack

Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well.

Ingredients you will need

Cream Cheese

Corn Starch

Sugar

Equipment you will use

Hand Mixer

Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy.

Ingredients you will need

Brandy

Eggnog

Egg

Rum

Pour batter into prepared crust.

Ingredients you will need

Crust

Bake at 325 for 1 hour. (Center will be soft.)

Equipment you will use

Oven

Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven. Turn oven off; leave cheesecake in oven, with oven door partially opened, 30 minutes.

Equipment you will use

Knife