Raspberry-Topped Eggnog Cheesecake 
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Ingredients
Cheesecake
1 1/4cups crushed shortbread cookies (21 cookies)
1/4cup butter or margarine, melted
3packages (8 oz each) cream cheese, softened
1cup sugar
3eggs
1/2cup eggnog
1/2teaspoon rum extract
1/4teaspoon ground nutmeg
Raspberry Sauce
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1package (10 oz) frozen raspberries in syrup, thawed, undrained
2tablespoons sugar
2teaspoons cornstarch
1 1/2cups fresh raspberries
Steps
1
Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust about 10 minutes or until set.
2
Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually beat in 1 cup sugar until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix). Pour over crust.
3
Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Refrigerate at least 6 hours or overnight.
4
In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Refrigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheesecake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator.
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Tagged: cheesecake, raspberry, topped eggnog cheesecake