Eggnog Cheesecake

• 1 cup finely chopped/ground pecans
• 1 cup plus 5 tablespoons sugar, divided
• 1/2 cup (1 stick) melted butter
• 4 (8 ounce) packages of cream cheese
• 4 tbsp of rum (I use dark or spiced)
• 3 tbsp flour
• 1 tsp vanilla extract ( I use extra )
• 2 large eggs
• 4 egg yolks
• 2/3 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1/2 to 1 teaspoon ground nutmeg (I use a 1/2, otherwise it can get very strong)
• 2 1/4 cup gingersnap crumbs (about 15 medium gingersnaps)

1. Preheat oven to 325F.
2. Spray a 9 1/2 inch springform pan with nonstick cooking spray and set aside.
3. In a medium bowl, combine the gingersnap crumbs, pecans, melted butter and 5 tablespoons sugar.
4. Stir well.
5. Press the mixture into the bottom and up the sides of the pan about 1/8th to 1/4 inch thick.
6. Take your time doing this so the crust is even.
7. Place on a rimmed baking sheet and bake at 325F for 6 minutes.
8. Remove from the oven and set aside.
9. In a mixing bowl, combine the cream cheese, remaining sugar, rum, flour, vanilla and nutmeg.
10. Beat on medium speed until well blended.
11. Add the eggs and egg yolks one at a time, beating well after each addition.
12. Slowly blend in the heavy cream and sweetened condensed milk.
13. Pour into the prepared crust and bake at 325F for 50 to 65 minutes or until the center is almost set.
14. Let the cheesecake cool in the turned off oven with the door propped open an inch or 2 for 15 minutes and then remove to a cooling rack.
15. Run a knife carefully around the rim of the pan to loosen the crust.
16. Let cool completely before gently removing the outside of the pan.
17. Refrigerate for 1 hour before serving.
18. *This recipe brought to you courtesy of Penzey's.
19. *

ground pecans, sugar, butter, cream cheese, rum, flour, vanilla, eggs, egg yolks, heavy cream, condensed milk, ground nutmeg, gingersnap crumbs

Taken from cookpad.com/us/recipes/356431-eggnog-cheesecake (may not work)