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1
For the crust: In a medium bowl, stir together the ground cashews, graham crackers and the 1/2 cup sugar.
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2
Drizzle the melted butter over the cashew mixture.
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3
Toss till mixed well.
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4
Press the cashew mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan.
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5
Wrap outside of the springform pan securely with heavy foil.
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6
Set aside.
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7
For filling: In a large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or till mixture is completely smooth, scraping sides of bowl.
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8
Reduce speed to medium, beat in rum (if you like), sugar, vanilla and nutmeg.
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9
Add eggs all at once, beat on low speed till just combined.
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10
Stir in eggnog.
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11
Pour filling into crust-lined pan.
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12
Place springform pan in a large roasting pan.
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13
(Make sure there's at least 1 inch between the springform pan and the edges of the roasting pan).
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14
Place roasting pan on oven rack.
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15
Carefully pour enough hot tap water into roasting pan to come halfway up side of springform pan.
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16
Bake in 350 oven 60 to 70 minutes or till edge of cheesecake is firm and center appears nearly set when lightly shaken.
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17
Carefully remove pan from water bath, transfer to a wire rack.
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18
Cool 15 minutes.
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19
Remove foil.
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20
Lossen crust from sides and cool 30 minutes.
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21
Remove sides of pan, cool.
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22
Cover with plastic wrap and refrigerate up to 2 days.
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23
Garnish with cashew brittle, if you like.
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24
To bake without the water bath: Prepare cheesecake as above, except omit the foil; place the pan with filling in a shallow roasting pan.
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25
Bake without water bath 45 to 50 minutes or till center appears nearly set when shaken.
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26
Surface will have a more golden color than cheesecake baked in a water bath.
