Eggnog Cheesecake
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
CRUST
- 2 cups vanilla wafer crumbs
- 6 tablespoons butter or 6 tablespoons margarine, melted
- 1⁄4 teaspoon ground nutmeg
-
Filling
- 4 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons rum
- 1 teaspoon vanilla
- 2 eggs
- 1 cup whipping cream
- 4 egg yolks
directions
- CRUST---------------------.
- HEAT oven to 325°F degrees.
- MIX crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
- Bake 10 minutes.
- FILLING-------------------.
- BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended.
- Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
- BLEND in cream and egg yolks; pour into crust.
- HEAT oven to 325°F degrees.
- BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
- Garnish with COOLWHIP® Whipped Topping and ground nutmeg.
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Reviews
-
The Husband loved this. Instead of Sugar I used Splenda also used Graham Crackers Crumbs instad of the wafers. Also did not have any cram on hand so I used 2 cups of whipped topping. Also used the egg whites whiiped them stiff they had stiff peaks and added them at the end. Also had no rum on hand so I used rum extract.
Tweaks
-
The Husband loved this. Instead of Sugar I used Splenda also used Graham Crackers Crumbs instad of the wafers. Also did not have any cram on hand so I used 2 cups of whipped topping. Also used the egg whites whiiped them stiff they had stiff peaks and added them at the end. Also had no rum on hand so I used rum extract.
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island