Name: Eggnog Cheesecake
Yield: 4 servings
Ingredients: 46 vanilla wafers, finely crushed (about 2 cups); 6 Tbsp. butter or margarine, melted; 1/2 tsp. ground nutmeg; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup sugar; 3 Tbsp. flour; 3 Tbsp. rum; 1 tsp. vanilla; 1 cup whipping cream; 2 whole eggs; 4 egg yolks

Servings: 4 persons

46 vanilla wafers, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
3 Tbsp. rum
1 tsp. vanilla
1 cup whipping cream
2 whole eggs
4 egg yolks

1
Heat oven to 325F.
2
Mix wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
3
Bake 10 min.
4
Beat cream cheese, sugar, flour, rum and vanilla with mixer until blended.
5
Add whipping cream; mix well.
6
Add whole eggs and yolks, 1 at a time, mixing on low speed after each just until blended; pour into crust.
7
Bake 1 hour 10 min.
8
to 1 hour 15 min.
9
or until center is almost set.
10
Run knife around rim of pan to loosen cake; cool before removing rim.
11
Refrigerate cheesecake 4 hours.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Eggnog Cheesecake

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