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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can store Sugared Rose Petals in an airtight container several months. Ingredients:
2 cups wheatmeal biscuit crumbs |
1/3 cup butter or margarine, melted |
2 tablespoons sugar |
1/2 teaspoon ground nutmeg |
3 (8-ounce) packages cream cheese, softened |
1 cup sugar |
1 tablespoon cornstarch |
5 large eggs |
3/4 cup canned or homemade eggnog |
1/4 cup dark rum |
1/4 cup brandy |
sugared rose petals (optional) |
Directions:
1. Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 1/2 up sides of a lightly greased 9 springform pan. Bake at 325° for 12 to 15 minutes. Remove to a wire rack; let cool.
2. Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well. Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy. Pour batter into prepared crust.
3. Bake at 325° for 1 hour. (Center will be soft.) Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven. Turn oven off; leave cheesecake in oven, with oven door partially opened, 30 minutes. Let cool to room temperature in pan on a wire rack. Cover and chill 8 hours.
4. Remove sides of pan and top cheesecake with Sugared Rose Petals, if desired.
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