Eggnog Brûlée Cheesecake with Graham Crumb Crust

YIELD: 8 INDIVIDUAL (3-INCH) SPRINGFORM CHEESECAKE PANS / 8 SERVINGS

Nothing says “happy holidays” more than a gleaming punch bowl filled with eggnog. Come to think of it, eggnog is like liquid cheesecake—made with eggs, sugar, and cream, it’s rich, sweet, thick, and creamy. Imagine how good eggnog could be if it were in a rum-spiked cheesecake on a crisp graham crumb crust!

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       FOR THE GRAHAM CRUMB CRUST:

            2 cups (16 ounces) finely ground graham cracker crumbs

            ¼ cup light brown sugar, firmly packed

            ¼ cup unsalted butter, melted

            1 large egg white

            1 teaspoon nutmeg or cinnamon, depending on preference

       FOR THE EGGNOG BATTER:

            3 (8-ounce) packages cream cheese, room temperature

            1 cup + 8 tablespoons granulated sugar, divided

            ¼ cup cake flour

            1 teaspoon ground nutmeg

            4 large egg yolks, room temperature

            1 cup eggnog, divided, room temperature

            ½ teaspoon vanilla extract

            2 tablespoons dark rum (optional)

1.    Prepare the Graham Crumb Crust (see recipe on p. 117) in 8 individual (3-inch) springform pans. For a festive flair, add 1 teaspoon nutmeg or cinnamon to step 2 of the recipe. Press about ¼ cup of the mixture into each pan in step 6. Otherwise, follow the recipe as directed.

2.    Prepare the Eggnog batter (see recipe on p. 90). Follow the recipe as directed.

3.    Preheat the oven to 275°F. Generously grease and flour the springform pans (see Trade Secret on p. 76). Evenly space the pans on baking sheets and fill them with the Eggnog batter. Using an offset spatula, smooth down the batter until it is level in each pan.

4.    Place the filled springform pans in the center of the oven. Bake for 20 to 25 minutes, until the cakes start to soufflé. Give the cakes a gentle shake. The baking time is complete if the center of the cakes jiggle slightly. Remove from the oven and set aside to cool to room temperature, about 1 hour.

5.    Refrigerate for at least 1 hour before removing the cakes from the pans.

6.    Loosen the cheesecake from the springform pans by sliding an offset spatula around the inside ring. Remove the springform pans from the cakes. Refrigerate 8 hours or overnight. Just before serving, place cheesecakes on a metal surface. Sprinkle the top of each with the remaining tablespoons of granulated sugar and torch until caramelized.