Things You'll Need:
- 1/2 cup ground cashews
- 1/2 cup ground pecans
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 2 tbsp. flour
- 1/2 cup butter, melted
- 10-inch Springform pan
- Four 8oz packages of cream cheese, softened
- 1 cup sugar
- 1 tbsp. rum or rum flavoring
- 1 tsp. vanilla
- 1/2 tsp. ground nutmeg
- Three eggs
- 1 1/2 cup eggnog (available pre-made in the dairy case)
- For eggnog:
- Four eggs separated
- 1/3 cup sugar plus 1 tbsp.
- 3 cups whole milk
- 1 tsp. nutmeg
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Step 1
Preheat oven to 350 degrees F. Combine ground nuts, graham crackers, 1/2 cup sugar and flour. Stir in melted butter. Press mixture into bottom and sides of Springform pan.
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Step 2
Skip this step if you are using purchased eggnog from the dairy case. This makes about 6 cups of eggnog. Beat egg yolks until they lighten in color. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In saucepan, over high heat, combine the milk and nutmeg and bring just to a boil, stirring occasionally. By spoonfuls, gradually add the hot mixture into the egg and sugar mixture, this "tempers" the egg mixture so that it warms slowly and does not cook so fast as to make scrambled eggs. Return everything to the pot and cook on low until the mixture reaches 160 degrees F. Remove from the heat, pour into a medium mixing bowl, and set in the refrigerator to chill. Beat the egg whites to soft peaks in a separate bowl. With the mixer running gradually add the 1 tbsp. of sugar and beat until stiff peaks form. Whisk the egg whites into the cooked egg mixture.
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Step 3
Beat cream cheese and sugar in extra-large bowl until fluffy. Add rum, vanilla and nutmeg. Add eggs and beat on low until just combined. Stir in eggnog. Don't worry. This is a thin batter and unlike regular thick cheesecake batters. Pour into prepared crust. Place on cookie sheet.
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Step 4
Bake for 40 to 45 minutes or until center appears nearly set when shaken. Cool on wire rack 15 minutes before loosening crust. Allow to cool an extra 30 minutes, then remove sides of pan. Sprinkle top of cheesecake with a little additional nutmeg. Cover and refrigerate at least six hours.
