Eggnog Cheesecake - Christmas Dessert

Anyone who knows me knows that I only post recipes that I have tried and ultered to suit our needs. However, I am going to break my own rule with this one. I do not like eggnog. In fact, it could be said that I hate eggnog. I know that is just weird but I do. I love cheesecake but I will not be trying this one.

A friend made this recipe for a church gathering. Everyone loved it so I thought that I would share it with you.  Please forgive me for breaking my rule but I know most of you enjoy eggnog over the holidays.  I hope you enjoy it.

Eggnog Cheesecake
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs, lightly beaten
1/2 teaspoon rum extract
Dash ground nutmeg
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a
greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes.
Cool on a wire rack.
In a large mixing bowl, beat the cream
cheese, sugar, flour and eggnog until smooth. Add eggs; beat on low speed just until
combined. Stir in extract and nutmeg. Pour over crust.
Place pan
on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around
pan. Place in a large baking pan; add 1 in. of hot water to larger pan. <BR/> Bake at 325° for 45-50 minutes or until center is just set and
top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just
before serving, remove sides of pan.

Yield: 12-16 servings.
Recipe Source: Taste of Home Magazine, submitted by Kristen Grula of Hazleton, Pennsylvania