Eggnog Cheesecake

Ingredients

• 0.3 cup brandy 
• 3 tablespoons butter melted
• 24 oz cream cheese at room temperature
• 4 large eggs at room temperature
• 2 tablespoons flour all-purpose
• 1.3 cups graham cracker crumbs 
• 2 teaspoons nutmeg divided freshly grated
• 1 cup sugar divided
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• whisk
• blender
• spatula
• springform pan
• serrated knife

Directions

1. Preheat oven to 30
2. 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.
3. In a large bowl, with a mixer on medium speed, beat cream cheese and 3/4 cup sugar until smooth.
4. 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.
5. 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.
6. 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.
7. Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel.
8. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.
9. 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.