November 6, 2010

Eggnog Cheesecake

46 vanilla wafers, finely crushed (2 cups)
6 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
4 pkg. (8 oz. each) Philadelphia Brand Cream Cheese, softened
1 cup sugar
3 tablespoons flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks
Cool Whip Whipped Topping (optional)
Ground nutmeg (optional)

Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2
inches up sides of 9-inch springform pan. Bake at 325 F for
10 minutes.

Beat cream cheese, sugar, flour, rum and vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a time,
mixing on low speed after each addition just until blended.
Blend in whipping cream and egg yolks; pour into crust.

Bake at 325 F for 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 loosed cake; cool before removing
rim of pan. Refrigerate 4 hours or overnight. Garnish with
thawed Cool Whip Whipped Topping and ground nutmeg.

Makes 12 servings

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