Preparation

• Butter 9 inch spring form pan and pat crumb mixture over bottom and up 1 inch of sides. Chill.
• Preheat oven to 350 degrees.
• In the bowl of an electric mixer beat the cream cheese until very smooth.
• Add the eggnog gradually, beating constantly. Add sugar and vanilla. Mix well.
• Add the eggs one at a time, blending well after each addition. Do not over-beat. Stir in the rum.
• Pour the batter into the prepared crust and sprinkle the top lightly with nutmeg. Bake until top of cake is dry to the touch about 45-50 minutes.
• Cool at room temperature for 1 hour.
• Loosen the sides of the cheesecake with a knife. Chill several hours before serving.