Eggnog Cheesecake

• 1-1/2 cup graham cracker crumbs
• 3 tablespoon melted butter
• 2 tablespoon sugar
• 1/2 teaspoon nutmeg
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• Filling
• 2 (8 oz.) pkgs. cream cheese
• 1 cup eggnog
• 1 teaspoon vanilla
• 3/4 cup sugar
• 3 eggs
• 1 tablespoon rum
• ground nutmeg for garnish

Preparation

1. Butter 9 inch spring form pan and pat crumb mixture over bottom and up 1 inch of sides. Chill.
2. Preheat oven to 350 degrees.
3. In the bowl of an electric mixer beat the cream cheese until very smooth.
4. Add the eggnog gradually, beating constantly. Add sugar and vanilla. Mix well.
5. Add the eggs one at a time, blending well after each addition. Do not over-beat. Stir in the rum.
6. Pour the batter into the prepared crust and sprinkle the top lightly with nutmeg. Bake until top of cake is dry to the touch about 45-50 minutes.
7. Cool at room temperature for 1 hour.
8. Loosen the sides of the cheesecake with a knife. Chill several hours before serving.