Ingredients:
Crust:
1 c. vanilla wafer crumbs
2 tbsp. white sugar
3 tbsp. melted butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Filling:
3 8-oz. bricks cream cheese
1 c. sugar
3 tbsp. flour
1 c. eggnog
2 eggs
2 tbsp. vanilla extract
1/8 tsp. nutmeg
Instructions:
1. Preheat oven to 325 degrees.
2. CRUST: Combine all crust ingredients and press into the bottom and sides of a 10" springform pan. Bake for 10 minutes and cool. Increase oven temperature to 425 degrees.
3. FILLING: In large bowl, mix together cream cheese, sugar, flour, and eggnog. Blend until smooth and fluffy. Add in eggs, vanilla, and nutmeg. Pour mixture into cooled crust. Loosely cover the cheesecake with foil to prevent the top from browning.
4. Bake for 10 minutes, using a water bath on the rack below, to prevent cracking.
5. Reduce heat to 250 degrees and bake an additional 45 minutes, or until center is set.
6. Remove from oven and loosen edges from the pan. Let cool completely before serving. Garnish with whipped cream around the edges and a light dusting of nutmeg.