Holiday eggnog cheesecake

12 servings

Ingredients

Quantity Ingredient
1 cup Pecan halves
1 cup Graham cracker crumbs
¼ cup Brown sugar -- firmly packed
5 tablespoons Unsalted butter -- melted and cooled
2 pounds Cream cheese -- at room temperature
1 cup Granulated sugar
3 tablespoons Cognac or dark rum
2 teaspoons Vanilla extract
¾ teaspoon Ground nutmeg
4 larges Eggs -- at room temperature
2 tablespoons Confectioner's sugar -- optional

Directions

CRUST

FILLING

Position a rack in the middle of the oven and preheat to 350~. Spread the pecans on a baking sheet and place in the oven until lightly toasted, about 10 minutes. Let cool. Leave oven set at 350~.

In a food processor fitted with the metal blade, combine the toasted pecans, graham cracker crumbs and brown sugar; process to grind finely. Add the melted butter and process until crumbs begin to stick together. With your hand draped with plastic wrap to form a glove, press the crumbs firmly onto the bottom and 2 inches up the sides of a springform pan 9 inches in diameter and 2½-inches deep. Wrap aluminum foil around the outside of the pan. Bake the crust for 10 minutes until set. Remove from oven and let cool.

To make Filling: In a large bowl, combine the cream cheese and sugar.

Using an electric mixer set on medium speed, beat until well blended.

Beat in the Cognac or rum, vanilla and nutmeg. Add the eggs, one a a time, beating after each addition just until combined. Pour the filling into the cooled crust. Bake until the center 2 inches still quiver slightly when the pan is shaken, about 1 hour. Transfer to a rack and let cool. Cover with aluminum foil and refirgerate overnight or for up to 3 days.

To serve; Run a knife around the pan sides to loosen the cake.

Remove the foil from the pan and release the pan sides. Place cheescake on a plate. Using a fine-mesh sieve, sift the confectioner's sugar over the top just before serving, if desired.

Makes 12 servings.

From Williams-Sonoma Kitchen Library Typed for you by Marjorie Scofield 6/23/95

Recipe By : From Cakes, Cupcakes, Cheescakes From: Marjorie Scofield Date: 06-30-95 (23:04) (18) (E)Recipes

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