- 1 package (3 ounces) ladyfingers
- 2 tablespoons butter or margarine
- 1/4 cup quick oatmeal
- 1/4 teaspoon cinnamon
- 1 can (16 ounces) whole berry cranberry sauce
- 16 ounces low fat cream cheese (Neufchatel), at room temperature
- 1 cup sugar
- 1/4 cup dark or amber rum
- 2 tablespoons flour
- 1 teaspoon vanilla
- 1/2 teaspoon rum extract
- 1/4 teaspoon nutmeg plus additional for garnish
- 4 eggs
Preheat oven to 325o. Place ladyfinger halves on baking sheet and bake for about 10 minutes until lightly browned and dry on both sides. Cool slightly, then crumble. Set aside 3 tablespoons crumbs for garnish.
Melt butter or margarine in 9″ x 2″ springform pan while oven is heating. Stir in the larger amount of crumbs, oatmeal and cinnamon. Blend well, then press into even layer over bottom of pan.
Empty cranberry sauce into bowl; break apart with fork. Remove 1/4 cup of the whole berries; reserve for garnish. Stir remaining sauce to break up any lumps, then carefully spread sauce over top the crumb crust without disturbing crumbs.
Using electric mixer or food processor, blend cream cheese and sugar until smooth. Add rum, flour, extracts, the 1/4 teaspoon nutmeg and eggs; mix thoroughly. Carefully pour filling over cranberry sauce. Sprinkle top with nutmeg and spoon reserved crumbs around edge of cheesecake to form a ring about 1″ wide.
Bake at 325o for 10 minutes, then at 300o for 45-50 minutes until firm when pan is gently shaken. Cool 10 minutes; loosen and release side of pan. Cool 30 more minutes, then refrigerate overnight for best flavor and texture. Before serving, place reserved cranberries in center of cheesecake.
Makes 12 to 14 servings