HOLIDAY EGGNOG CHEESECAKE
1 C very finely ground cashews
1 C finely crushed graham crackers (14 squares)
½ C sugar
½ C CLOVER BUTTER, melted (conventional or organic)
4 8-ounce packages cream cheese, softened
1 C sugar
1 T rum (optional)
1 tspn vanilla
½ tspn ground nutmeg
3 CLOVER EGGS (conventional or organic)
1 ½ C CLOVER EGGNOG (conventional or organic)
OVEN: 350 degrees
For the cheesecake crust: In a medium bowl, stir together the ground cashews, graham crackers, and the ½ C sugar. Drizzle the melted butter over the cashew mixture. Toss until mixed well. Press the cashew mixture onto the bottom and about 1 ½ inches up the sides of a 10-inch spring form pan.
For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy. Gradually beat in 1 cup sugar, beating for 2 to 3 minutes or until mixture is completely smooth, scraping sides of bowl. Reduce speed to medium, beat in rum (if you like), vanilla, and nutmeg. Add eggs all at once; beat on low speed until just combined. Stir in eggnog. Pour filling into crust-lined pan.
To bake: Place cheesecake on a cookie sheet and bake for 45 to 50 minutes or until center appears nearly set with shaken. The surface will have a golden color. Garnish with chopped cashews if desired.
Serves: 16
