Contributed By: Unknown at the moment

Time:

Total: 1 hour, plus chill time
Prep: 15 minutes
Cook: 45 minutes
Yield: 16 servings

Ingredients:

For Crust

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted

For Filling

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Whipped cream and additional ground nutmeg, optional

Preparation:

Make Crust

Place a greased 9-in. springform pan on a double thickness of heavy duty foil (about 18 in. square).
Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, sugar and butter.
Press onto the bottom of pan.
Place on a baking sheet.
Bake at 325° for 10 minutes.
Cool on a wire rack.

Make Filling

In a large bowl, beat the cream cheese, sugar and flour until smooth.
Add eggs; beat on low speed just until combined.
Gradually stir in the eggnog, extract and nutmeg.
Pour filling over crust.

Cooking:

Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° until center is just set and top appears dull, 45-50 minutes.
Remove springform pan from water bath.
Cool on a wire rack for 10 minutes.
Loosen sides from pan with a knife; cool 1 hour longer.
Refrigerate overnight, covering when completely cooled.
If desired, top with whipped cream, then sprinkle with nutmeg.