Eggnog cheesecake flan

Instructions

• Preheat oven to 300F (150C). In a bowl, microwave butter on medium until almost melted, 1 to 2 min. Stir until completely melted. If using wafers, place in a food processor. Pulse until fine crumbs form. Add to butter. Using a fork, stir until evenly moist. Press over bottom and up sides right to the top of an 11-in. (27.5-cm) fluted tart pan with a removable bottom. Refrigerate while preparing filling.

• Cut cream cheese into chunks and place in food processor. (There's no need to clean processor.) Or place in a large bowl and use a hand-held mixer. Add sugar and whirl until smooth, scraping down side of bowl as needed. Add eggs, flour, rum extract, whipping cream, nutmeg, vanilla and allspice. Whirl just until mixed. Place prepared pan on a baking sheet. Scrape cream-cheese mixture over base, then smooth surface as best you can. It will be very full.

• Bake in centre of preheated oven until cheesecake is almost set when jiggled, 30 to 35 min. Cool on a rack for 1 hour, then refrigerate at least 4 hours, preferably overnight, before cutting into wedges. Refrigerate, covered, up to 3 days or cover with plastic wrap, then foil, and freeze up to 2 months. Serve dusted with nutmeg and decorate the centre with red currants or cranberries if you like.