Easy Eggnog Cheesecake
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
Dashes each of cinnamon and nutmeg
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
1 and 3/4 cup eggnog
2 tablespoons rum or vanilla extract
1 pinch ground nutmeg
2 cups whipping cream
1/2 cup powdered sugar
Dash of cinnamon
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter, cinnamon and nutmeg to taste. Press into the bottom of a 9 inch spring form pan. (Cover bottom of pan with foil for easy removal later.)
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese (softened in the microwave), 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum/vanilla 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.
Whip cream with powdered sugar in blender or mixer until peaks form. Spread generously on top.
Chill for 1-2 hours.