Ingredients:
For Crust:
- 1 tbsp. unsalted butter, softened
- 2 c. graham cracker crumbs
- 1c. granulated sugar
- 1/2 tsp. ground nutmeg
- 1/2 c. plus 2 tbsp. unsalted butter, melted
- 58-oz. pkg. cream cheese, softened
- 1-1/2 c. granulated sugar
- 5 large eggs (room temperature)
- 1/4 c. Irish whiskey
- 3/4 c. eggnog
- 1c. heavy cream
- 1tbsp. powdered sugar
- dusting of ground nutmeg
- Oven 325 F
- Using a fork, combine graham cracker crumbs, 1 cup sugar, nutmeg and melted butter in a medium bowl until well blended.
- Then evenly press crumb mixture onto the bottom and all the way up the sides of buttered pan. Set aside.
- Beat cream cheese in a mixing bowl until smooth.
- Add 1-1/2 cups sugar and beat until smooth, scraping down sides of bowl as needed.
- Add eggs, one at a time, making sure to scrape sides after each addition.
- Beat until well incorporated and very smooth. Beat in Irish whiskey and eggnog until well mixed. Pour into prepared pan and bake in preheated oven for approximately 1 hour and 30 minutes or until center is the consistency of set gelatin.
- Do NOT remove it from the oven.
- Turn off heat, place a wooden spoon in the oven door to keep it open just a crack and let cool in the oven for 3 hours.
- Remove from oven and finish cooling on a wire rack.
- Do NOT remove springform and refrigerate until ready to serve.
- Just before serving, whip heavy cream with confectioners sugar.
- Slide a knife around the springform, remove it and place the cake on a plate.
- Garnish top of cake with whipped cream rosettes and dust with ground nutmeg.
