Hazelnut Eggnog Cheesecake
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs) (Packaged)|
|Butter/Margarine||4 Tablespoon, melted|
|Sugar||12 Tablespoon (2/3 Cup Plus 2 Tablespoons)|
|Cream cheese||19 Ounce, softened (Two 8 Ounce Packages Plus One 3 Ounces Package)|
|Heavy cream||1 Cup (16 tbs), divided|
|Dekuyper hazelnut liqueur||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
Butter a 9-inch springform pan.
In a small bowl, combine crumbs, butter, and 2 tablespoons sugar; mix well.
Pat mixture over bottom and 2 inches up sides of prepared pan.
In the large bowl of an electric mixer, beat cream cheese until smooth.
Gradually add 1/2 cup heavy cream, beating constantly.
Beatin remaining 2/3 cup sugar.
Add eggs and egg yolks 1 at a time, blending well after each addition (do not overheat).
Stir in liqueur.
Pour batter into prepared pan.
Sprinkle with nutmeg.
Bake in a 350°F oven 45 to 50 minutes until top of cake is dry.
Cool at room temperature 1 hour.
Loosen sides of pan with a spatula and remove.
Chill several hours before serving.
Whip remaining 1/2 cup cream.
Garnish cake with whipped cream and hazelnuts, if desired.