Ingredients
- 5 Tbsp. butter, melted
- 1-1/4 cups whole-grain nugget cereal (such as Grape Nuts)
- 1/3 cup granulated sugar
- 1/4 tsp. ground cinnamon
- Dash kosher or sea salt
- 3 8-oz. pkg. cream cheese, softened
- 1 cup granulated sugar
- 4 eggs, lightly beaten
- 1 cup eggnog
- 1 Tbsp. pure vanilla extract
- 1 Tbsp. bourbon
- 1 Tbsp. dark rum
- 1 Tbsp. brandy
Directions
1. Heat oven to 375 degrees F. Butter a 9- or 10-inch springform pan with 1 tablespoon of the butter; set aside.
2. In food processor bowl; process cereal about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt; process to combine. With processor running, add remaining butter through feed tube just until combined. Press crumb mixture on bottom and 1 inch up sides of prepared pan. Bake 10 to 12 minutes or until crisp and lightly browned. Cool on wire rack. Reduce oven temperature to 350 degrees F.
3. In clean food processor bowl,* process cream cheese until smooth. Add 1 cup sugar until combined. Add eggs; process until creamy, scraping down sides once or twice. Add eggnog, vanilla, bourbon, rum, and brandy; process until combined.
4. Gently pour filling into baked crust. Bake 45 minutes or until sides are slightly puffed (the center will be soft). Turn off oven and leave the door ajar. Let cheesecake stand in oven 1 hour.
5. Transfer to wire rack; cool 15 minutes. Using a small think knife, loosen crust from sides of springform pan. Cool 30 minutes. Remove sides from pan; cool 1 hour. Cover and refrigerate 6 hours or overnight. Makes 12 servings.
Nutrition Facts
- Calories 435,
- Total Fat (g) 28,
- Saturated Fat (g) 16,
- Monounsaturated Fat (g) 8,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 156,
- Sodium (mg) 321,
- Carbohydrate (g) 37,
- Total Sugar (g) 27,
- Fiber (g) 1,
- Protein (g) 8,
- Vitamin C (DV%) 1,
- Calcium (DV%) 4,
- Iron (DV%) 21,
- Percent Daily Values are based on a 2,000 calorie diet
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