Pecan Eggnog Cheesecake

1. 1

   Preheat oven to 350F.

2. 2

   Reserve 10 of the pecan halves for garnish; finely chop remaining pecans.

3. 3

   Beat cream cheese, sugar, eggs, sour cream, rum extract and 1/2 tsp.

4. 4

   of the nutmeg in medium bowl with electric mixer until creamy; stir in chopped pecans.

5. 5

   Spread into prepared crust.

6. 6

   Bake 40 to 45 minutes or until filling is set.

7. 7

   Cool completely.

8. 8

   Refrigerate several hours or until chilled.

9. 9

   Top with the whipped topping and reserved pecan halves just before serving.

10. 10

    Sprinkle with the remaining 1/4 tsp.

11. 11

    nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.