Eggnog Cheesecake

Eggnog Cheesecake

This cheesecake recipe will leave you warm and cozy - who needs a fire?!? You can make this cheesecake, cover it, and refrigerate it for up to three days. If you like, you can top it with your preferred candied fruit or pie filling.

• 5 tbsp. butter, melted
• 1-1/4 cups whole-grain nugget cereal (such as Grape Nuts)
• 1/3 cup granulated sugar
• 1/4 tsp. ground cinnamon
• dash of salt
• 3 8-oz. packages cream cheese, softened
• 1 cup granulated sugar
• 4 eggs, lightly beaten
• 1 cup eggnog
• 1 tbsp. pure vanilla
• 1 tbsp. bourbon
• 1 tbsp. dark rum
• 1 tbsp. brandy

Heat oven to 375 degrees. Butter a 9 or 10 inch springform pan with 1 tablespoon of the butter; set aside. In a food processor bowl, process cereal about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt; process to combine. With processor running, add remaining butter through feed tub just until combined. Press crumb mixture on bottom and 1 inch up sides of prepared pan. Bake 10 to 12 minutes or until crisp and lightly browned. Cool on a wire rack. Reduce oven temperature to 350 degrees.

In a clean food processor bowl (using an electric mixer, beating on medium speed), process the cream cheese until smooth. Add 1 cup sugar until combined. Add eggs and process until creamy, scraping down sides once or twice. Add eggnog, vanilla, bourbon, rum, and brandy; process until combined. Gently pour filling into baked crust. Bake 45 minutes or until sides are slightly puffed (center will be soft). Turn off oven and leave door ajar. Let cheesecake stand in oven for 1 hour.

Transfer to a wire rack; cool 15 minutes. Using a small thin knife, loosen the crust from sides of springform pan. Cool 30 minutes. Remove slides from the pan; cool 1 hour. Cover and refrigerate 6 hours or overnight. 

Makes 12 servings.