9 Whole graham crackers
2 tb Sugar
1 1/2 ts Ground cinnamon
1/4 c Unsalted butter; melted
FILLING
1 1/2 lb Cream cheese; room temp.
3/4 c Sugar
2 tb Dark rum
1 tb Brandy
1 ts Vanilla extract
1/2 ts Ground nutmeg
3 lg Eggs; room temperature
TOPPING
1 1/2 c Sour cream
1 1/2 tb Sugar
1/4 ts Vanilla extract
1 ts Ground cinnamon
Cinnamon sticks
For Crust: Position rack in center of oven and preheat to 375 F. Grind
graham crackers, sugar and ground cinnamon in processor. Transfer
crumb mixture to medium bowl. Add butter and toss until evenly
moistened. Press crumb mixture over bottom and 1-3/4 inches up sides
of 9-inch-diameter springform pan with 2-3/4-inch-high sides. Freeze
crust until cold, about 10 minutes. Bake crust until beginning to
brown, about 8 minutes. Transfer crust to rack and cool.
For Filling: Beat cream cheese and sugar in large bowl of electric
mixer until very smooth. Add dark rum, brandy, vanilla extract and
ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a
time, beating after each addition until just blended. Spoon filling
into crust. Bake until filling is puffed, very light brown and softly
set in center, about 45 minutes. Transfer cheesecake to rack and
cool 30 minutes. (Center may fall slightly.) Increase oven
temperature to 400 F.
For Topping: In medium bowl whisk sour cream, sugar and vanilla
extract to blend. Pour mixture gently over cheesecake, filling
center depression, and spread evenly to edges. Bake until set, about
8 minutes. Transfer cheesecake to rack and cool. Cover and
refrigerate overnight.
Cut around sides of pan to loosen. Release pan sides. Sift ground
cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in
center and serve.
*
Yields
10 Servings