With a cashew crust and eggnog-rum filling, this glorious cheesecake makes any holiday more festive.
Prep: 25 min.
Bake: 4 0 min.
M akes 16 s e r v e s
1 cup ground cashews
1 cup graham cracker
2 Tbsp. ail-purpose flour
cup butter) melted
4 8-oz. pkg. cream cheese,
1 Tbsp. rum (optional)
1 tsp. vanilla
tsp. ground nutmeg
cups dairy or canned
Cashew brittle (optional)
1 Preheat oven to 350°F. In medium bowl,
combine ground cashews, graham cracker
cup sugar, and flour. Stir in melted
butter. Press mixture onto bottom and about
inches up side of 10-inch springform pan.
In extra-large bowl, beat 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 in shallow baking pan. Bake for 40 to
45 minutes or until center appears nearly set when
gently shaken. Cool on wire rack for 15 minutes.
Loosen crust; cool for 30 minutes. Remove side of
pan; cool cheesecake. Cover and chill for 6 to
24 hours. If desired, garnish with cashew brittle.
PER SERVING: 442 cal., 33 g total fat (18 g sat. fat), 131 mg chol., 286 mg
sodium, 30 g carb., 0 g fiber, 9 g pro.
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.