Tipsy Eggnog Cheesecake
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.
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.
Bake at 325 for 12 to 15 minutes.
Remove to a wire rack; let cool.
Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well.
Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy.
Pour batter into prepared crust.
Bake at 325 for 1 hour. (Center will be soft.)
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.
Let cool to room temperature in pan on a wire rack. Cover and chill 8 hours.
Remove sides of pan and top cheesecake with Sugared Rose Petals, if desired.