Eggnog Cheesecake

Time: 1 1/2 hours, plus cooling time and at least 3 hours to chill.

Bakers' Tip: Run a spatula around the inside of the pan just after baking to help the cheesecake firm up without cracking.

Yield: Serves 12

Ingredients

• 1 1/4  cups  graham cracker crumbs
• 3  tablespoons  butter, melted
• 3  pkgs. (8 oz. each) cream cheese, at room temperature
• 1  cup  sugar, divided
• 4  large eggs, at room temperature
• 2  tablespoons  all-purpose flour
• 1/3  cup  brandy
• 2  teaspoons  freshly grated nutmeg, divided
• 1  cup  whipping cream

Preparation

1. Preheat oven to 300°. Pour graham cracker crumbs into a 6 1/2-in.-diameter springform pan with a rim at least 3 in. high; add butter and stir to mix. Press mixture evenly over bottom and 1/2 in. up side of pan.

2. In a large bowl, with a mixer on medium speed, beat cream cheese and 3/4 cup sugar until smooth. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Beat in flour, brandy, and 1 1/2 tsp. nutmeg just until incorporated. Pour into crust-lined pan and bake until small cracks are visible on sides but center jiggles when cake is gently shaken, 40 to 50 minutes.

3. Run a thin-bladed spatula between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.

4. Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

5. In a small bowl, whisk together cream and remaining 1/4 cup sugar until stiff peaks form. Dollop whipped cream onto cheesecake and sprinkle with remaining 1/2 tsp. nutmeg.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

440 (68% from fat)

Protein:

7.6g

Fat:

33g (sat 20)

Carbohydrate:

27g

Fiber:

0.3g

Sodium:

281mg

Cholesterol:

168mg