Festive Eggnog Cheese Cake

Other Notes

Method Grease a 9 inches spring form cake pan on a double thickness of heavy-duty foil, securely wrap foil around pan. In a small bowl, combine the cracker crumbs, sugar and butter, press onto the bottom of the pan, place on a baking sheet and bake at 325 degrees Fahrenheit for 10 minutes. Cool on a wire rack. In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, Rum and nutmeg. Pour over crust. Place spring form in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degree Fahrenheit for about 45 to 50 minutes or until center is just set. Remove from the spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. To serve fill a pastry pipping bag with whipped cream, at the edge of the cake pipe small rounds of cream about 12 around, place a fresh strawberry um to the cream and make a little dot of cream on top of the strawberry, to make a Santa’s hat.