Preparation: 25 minutes, Bake: 40 minutes, Make 16 servings

Ingredients:
1 cup ground cashews
1 cup graham cracker crumbs
1/2 cup sugar
2 Tbsp. allpurpose flour cup butter, melted
4 8-oz. pkg. cream cheese, soFtened
1 cup sugar
1 Tbsp. rum (optional)
1 tsp. vanilla
1/2 tsp. ground nutmeg
3 eggs
1 1/2cups dairy or eggnog
Cashew brittle (optional)

Method:
Preheat oven to 350°F.

In medium bowl, combine grou nd cashews, grab am cracker crumbs, ½ cup sugar, and flour. Stir in melted butter. Press mixture onto bottom and about 1 ½ inches up side of 1O-inch springform pan.

In extra-large bowl, heat cream cheese with electric mixer until fluffy. Slowly add 1 cup sugar, beating until smooth.

Beat in rum (if desired), vanilla, and nutmeg. Add eggs all at once; beat on low speed just until combined. Stir in eggnog (batter will be thin). Pour into crust—lined pan.

Place iin shallow baking pan. Bake for 40 to 45 minutes or until center appears neady set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust; cool fòr 30 minutes.

Remove side of pan; cool cheesecake. Cover and chill for 6 to 24 hours. If desired, garnish with cashew brittle.

Notes and Tips:
Always soften cream cheese when you make cheesecakes. To soften it at room temperature, unwrap it and let it stand For 30 to 45 minutes. If you’d rather use the microwave oven, unwrap and microwave on 30 percent power (medium-low) For 30 to 45 seconds for two 8-ounce packages.

Eggnog Cheesecake Recipe