* Exported from MasterCook *

EGGNOG CHEESECAKE WITH CINNAMON GRAHAM CRACKER CRUST

Recipe By :Modified from Bon Appetit 1993
Serving Size : 10 Preparation Time :1:30
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
8 Whole graham crackers
2 tbsp splenda
1 1/2 tsp Ground cinnamon
1/4 cup Unsalted butter -- melted
FILLING
1 1/2 lb Cream cheese
3/4 cup splenda
2 tbsp Dark rum
1 tbsp Brandy
1 tsp Vanilla extract
1/2 tsp Ground nutmeg
3 lg Eggs -- room temperature
TOPPING
1 1/2 cups Sour cream
1 1/2 tbsp splenda
1/4 tsp Vanilla extract
1 tsp Ground cinnamon
Cinnamon sticks

CRUST
Grind graham crackers, splenda 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 40mm up sides of 9-inch-230mm diameter springform pan with 2-3/4-inch-70mm high sides. Freeze crust until cold, about 10 minutes. Bake crust at 325°F-160°C until beginning to brown, about 8 minutes. Transfer crust to rack and cool.
FILLING
Beat cream cheese and splenda 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-200°C .
TOPPING
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.

* Source: Bon Appetit - December 1992 * Typed for you by Karen Mintzias


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Per Serving (excluding unknown items): 409 Calories; 38g Fat (81.6% calories from fat); 8g Protein; 11g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol; 271mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 7 Fat.


NOTES :> Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Oct 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0