Ingredients

Crust

• 1 cup finely ground cashews
• 1 cup finely crushed graham crackers (14 squares)
• 1/2 cup granulated sugar
• 1/2 cup butter, melted

Filling

• 32 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon rum (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1 1/2 cups dairy eggnog
• Broken nut brittle (optional)

Instructions

1. Crust: In a medium bowl, stir together ground cashews, crushed graham crackers and then sugar. Drizzle the melted butter over the cashew mixture. Toss until mixed well. Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a10-inch springform pan. Wrap the outside of the springform pan securely with heavy foil. Set aside.
2. Filling: In a large mixing bowl, beat the cream cheese with an electric mixer on medium-high speed for 3 to 4 minutes or until light and fluffy. Gradually beat in the 1 cup sugar for 2 to 3 minutes or until mixture is completely smooth, scraping the sides of the bowl. Reduce speed to medium, beat in rum (if desired), vanilla extract and nutmeg. Add eggs all at once; beat on low speed just until combined. Stir in eggnog.
3. Pour filling into crust-line pan. Place springform pan in a large roasting pan*. (Make sure there is at least 1 inch between springform pan and edges of roasting pan.) Place roasting pan in oven rack. Carefully pour enough hot tap water into roasting pan to come halfway up sides of springform pan.
4. Bake at 350 degrees F for 60 to 70 minutes or until edge of cheesecake is firm and center appears nearly set when lightly shaken.
5. Carefully remove cheesecake pan from water bath; transfer to a wire rack and cool for 15 minutes.
6. Remove foil. Loosen crust from sides of pan and cool 30 minutes more.
7. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and refrigerate overnight (or store in refrigerator for up to 2 days).
8. To serve, cut into wedges and sprinkle each with nut brittle, if desired.