Ingredients: |
Ingredients: Crust:
9 whole graham crackers
2 tbsp. sugar
1 1/2 tsp. cinnamon
1/4 c. butter, melted
Filling:
1 1/2 lb. cream cheese, at room temperature
3/4 c. sugar
2 tbsp. dark rum
1 tbsp. brandy
1 tsp. vanilla
1/2 tsp. nutmeg
3 large eggs, at room temperature
Topping:
1 1/2 c. sour cream
1 1/2 tbsp. sugar
1/4 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
Cinnamon sticks
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Directions: |
Directions:For crust: Position rack in center of oven and preheat to 375º. Crush graham crackers and mix with sugar and cinnamon. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1 3/4 in. up sides of 9 in. diameter springform pan with 2 3/4 in. high sides. Freeze crust until cold, about 10 min. Bake crust until beginning to brown, about 8 min. Transfer crust to rack and cool.
For filling: Beat cream cheese and sugar in large bowl until very smooth. Add rum, brandy, vanilla and nutmeg and beat to blend. Add eggs one at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very light brown and softly set in center, about 45 min. Transfer cheesecake to rack and cool 30 min. Center may fall slightly. Increase oven temperature to 400º.
For topping: In medium bowl whisk sour cream, sugar and vanilla to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 min. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Cut around sides of pan to loosen. Release pan sides. Sift cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve. |
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