Eggnog Cheesecake With Cherry Sauce

"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."
 
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Ready In:
1hr 55mins
Ingredients:
11
Serves:
16
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ingredients

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directions

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

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