“I served this during the holidays last year and it was a hit! I'm not sure how to add in all of the "cooling" times.”
1hr 55mins

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. In a small bowl, combine crushed wafers and butter; mix well.
  3. Press into bottom of ungreased 9-inch springform pan.
  4. Bake at 350°F for 8-10 minutes or until set.
  5. Beat cream cheese in a large bowl until smooth and creamy.
  6. Gradually beat in sugar until smooth.
  7. At low speed, add eggs 1 at a time; beat just until combined.
  8. Add eggnog, rum extract, and nutmeg; beat until smooth.
  9. Reduce oven to 325°F.
  10. Pour cream cheese mixture over crust.
  11. Return to oven and bake for 55-65 minutes or until set.
  12. Cool on wire rack for 30 minutes.
  13. Run knife around the edges to loosen.
  14. Cool 2 hours or until completely cooled.
  15. Refrigerate at least 2 hours.
  16. Before serving combine sauce ingredients in a medium bowl and mix well.
  17. Carefully remove sides of springform pan.
  18. Cut cheesecake into 16 wedges and place on individual dessert plates.
  19. Spoon sauce over each serving.

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