- 8
- Average
- 15 mins
- 40 mins
- 300 mins
- Average budget
0/5
(0 Votes)
Ingredients
- 1-1/4 cups Grahm Crumbs
- 1/4 cup butter, melted
- 3 250g packages of cream cheese
- 3/4 cup sugar plus 2 Tbsp. sugar, divided
- 1 vanilla bean, split lengthwise
- 2 Tbsp. flour
- 1/4 tsp. ground nutmeg, divided
- 1/4 cup rum
- 3 eggs
- 1/2 cup whipping cream
Preparation
Step 1
HEAT oven to 350F
Step 2
MIX grahm crumbs and butter, press onto bottom of 9-inch springform pan
Step 3
BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Scrape inside of vanilla bean into batter, discard pod. Add flour and 1/4 tsp. nutmeg to cream cheese mixture; mix well. Blend in rum. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4
BAKE 40 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refridgerate 4 hours.
Step 5
BEAT cream and remaining sugar in small bowl with mixer on high speed until stiff peaks form. Use to garnish cheesecake. Sprinkle with remaining nutmeg.