The classic flavor of holiday eggnog brightens this rich cheesecake. Bake in a 7 or 8-inch springform pan or make 10 individual tartlets instead. Either way, wrap extra portions well and freeze for up to 4 months. Thaw and enjoy anytime. Serves 10.
3 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
1/2 cup Canna Butter** (or Canna Margarine), melted
2 (8 ounce) packages of cream cheese
2/3 cup sugar
2 large eggs
3/4 cup eggnog (alcohol-free)
1/4 cup sour cream
1 1/2 teaspoons rum extract
1 teaspoon nutmeg, divided
Preheat oven to 350 degrees Fahrenheit. Use a food processor to pulverize graham crackers to crumbs, add cinnamon and pulse to combine. Mix in melted Butter. Press graham crumb mix into the bottom and up the sides of a 7 or 8-inch springform pan or in the bottom and up the sides of 10 (4 1/2-inch tartlet pans with removable bottoms). Bake crust(s) for about 8 minutes or until set. Remove from oven and set aside. Reduce oven temperature to 300 degrees F. and place a large baking dish 3/4 full of water in bottom of oven (the moisture from the pan will help prevent cheesecake from cracking).
In a large bowl, beat the cream cheese, sugar and rum extract with an electric mixer until smooth, light, fluffy and lump-free. Beat in the eggs, one at a time, until blended, beat in 1/2 teaspoon nutmeg. Quickly beat in the eggnog and sour cream just until blended. Pour into prepared crust(s), sprinkle tops with remaining nutmeg. Bake for 1 hour. Turn off oven but do not open the door for another hour. Transfer cake to a wire rack to cool before covering and chilling in the refrigerator for at least 6 hours before serving.
