- 1 1/4 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 3 pkgs. (8 oz. each) cream cheese, at room temperature
- 1 cup sugar, divided
- 4 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1/3 cup brandy
- 2 teaspoons freshly grated nutmeg, divided
- 1 cup whipping cream
- calories 440
- caloriesfromfat 68 %
- protein 7.6 g
- fat 33 g
- satfat 20 g
- carbohydrate 27 g
- fiber 0.3 g
- sodium 281 mg
- cholesterol 168 mg
How to Make It
Preheat oven to 300°. Pour graham cracker crumbs into a 6 1/2-in.-diameter springform pan with a rim at least 3 in. high; add butter and stir to mix. Press mixture evenly over bottom and 1/2 in. up side of pan.
In a large bowl, with a mixer on medium speed, beat cream cheese and 3/4 cup sugar until smooth. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Beat in flour, brandy, and 1 1/2 tsp. nutmeg just until incorporated. Pour into crust-lined pan and bake until small cracks are visible on sides but center jiggles when cake is gently shaken, 40 to 50 minutes.
Run a thin-bladed spatula between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.
Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.
In a small bowl, whisk together cream and remaining 1/4 cup sugar until stiff peaks form. Dollop whipped cream onto cheesecake and sprinkle with remaining 1/2 tsp. nutmeg.
Note: Nutritional analysis is per serving.
Bakers' Tip: Run a spatula around the inside of the pan just after baking to help the cheesecake firm up without cracking.