Creamy Cheesecake With Eggnog and Spice

This spice-rich cake can be made up to two days ahead. Keep refrigerated until ready to serve.

Preparation time: 25 minutes

Cooking time: 80-85 minutes

1 ¼ cups (300 mL) graham cracker crumbs

1/3 cup (75 mL) granulated sugar

¼ cup (50 mL) butter, melted

3 (250-gram) bricks cream cheese, softened

1 cup (250 mL) granulated sugar

1 cup (250 mL) eggnog

1 tablespoon (15 mL) all-purpose flour

3 large eggs

1 teaspoon (5 mL) rum or vanilla extract

½ teaspoon (2 mL) ground cinnamon, plus some for sprinkling

½ teaspoon (2 mL) ground nutmeg, plus some for sprinkling

- pinch ground cloves

1 cup (250 mL) whipping cream, whipped

Cut a circle of parchment paper to fit the bottom of a 9-or 10-inch (22 or 25 cm) wide springform cake pan. Combine the cracker crumbs, 1/3 cup sugar and butter in a bowl. Pack this crust mixture evenly into the bottom of the pan and partly up the sides.

Preheat the oven to 325 F (160 C). Place one oven rack in the lower position and another in the middle position.

Place the cream cheese and 1 cup (250 mL) sugar in a bowl and beat with an electric mixer until lightened. Beat in the eggnog and flour. Beat in the eggs, one at a time. Stir in the extract and spices. Pour the batter into the cake pan.

Place a shallow pan of water on the bottom rack of the oven. (The steam rising from it should help prevent the cheesecake from cracking as it bakes). Set the cake on the rack above the water and bake 80 to 85 minutes, or until the cake jiggles slightly in the centre. Cool the cake on a baking rack for 15 minutes, and then run a sharp, thin and wet paring knife around the edges of the cake to a depth of 1 inch (2.5 cm). (This should also help prevent the cake from cracking as it cools and contracts.) Cool the cake to room temperature, and then cover and refrigerate for at least 3 hours.

When you're ready to serve, run a wet paring knife around the outer edges of the pan to loosen the cake from the sides. Remove the cake pan's outer ring.

Cut the cake into wedges and set on plates. Garnish each wedge with a dollop of the whipped cream and a sprinkle of cinnamon and nutmeg.

Makes: 12 servings