Servings16
Time to Cook120 minutes
Time to Prepare15 minutes
This festive dessert looks oh-so-elegant on the table and still feeds a crowd. Fresh nutmeg lends it extra holiday flare!
Ingredients
Crust
- 1 1/2 cups (375 mL) graham cracker crumbs
- 1/4 cup (60 mL) melted butter
- 2 tbsp (30 mL) granulated sugar
Cake
- 4 pkg (8 oz/250 g) brick-style cream cheese, softened
- 1 cup (250 mL) granulated sugar
- 1 1/4 tsp (6.5 mL) freshly grated nutmeg (or 1/2 tsp/2.5 mL ground nutmeg)
- 1/4 tsp (1.25 mL) salt
- 4 eggs
- 2 1/2 tsp (12.5 mL) rum or vanilla extract, or 2 tbsp (30 mL) spiced rum or bourbon
Topping
- 1 cup (250 mL) whipping cream
- 2 tbsp (30 mL) granulated sugar
- 1 tsp (5 mL) vanilla extract
- Freshly grated nutmeg
Instructions
Crust
- Preheat oven to 350°F (180°C). Toss the crumbs with the melted butter and sugar. Firmly press into the bottom of a 9-inch (23 cm) springform cake pan. Bake until lightly golden, for 10 to 15 minutes. Cool completely.
- Line the inside of a springform pan with parchment paper strip. Set the pan on a large piece of heavy-duty foil (or double layer of regular foil) and wrap the sides then place in a deep roasting pan.
Cheesecake
- Reduce heat to 325°F (160°F). Beat cream cheese until smooth. Beat in sugar, nutmeg and salt until fluffy. Beat in eggs, one at a time. Beat in rum extract. Pour over crust.
- Pour water into roasting pan to come halfway up sides of the springform pan.
- Bake until set but jiggles slightly in centre, about 70 minutes. Turn off the oven and leave inside for 1 hour. Transfer to wire rack and cool in its water bath.
- Remove from water. Cool to room temperature. Chill overnight or up to 2 days. Remove spring form pan before serving.
Topping
- Beat whipping cream with sugar and vanilla until stiff. Dollop whipped cream over top of cheesecake or onto individual servings. Grate nutmeg over top.
Recipe courtesy of Eggs.ca.