Eggnog Cheesecake

Name: Eggnog Cheesecake
Ingredients: 2 cups vanilla wafer crumbs; 6 tablespoons butter or 6 tablespoons margarine, melted; 14 teaspoon ground nutmeg; 4 (8 ounce) packages Philadelphia Cream Cheese, softened; 1 cup sugar; 3 tablespoons all-purpose flour; 3 tablespoons rum; 1 teaspoon vanilla; 2 eggs; 1 cup whipping cream; 4 egg yolks

11 ingredients

13 steps

Ingredients

2 cups vanilla wafer crumbs
6 tablespoons butter or 6 tablespoons margarine, melted
14 teaspoon ground nutmeg
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks

Directions

1

CRUST---------------------.
2

HEAT oven to 325F degrees.
3

MIX crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
4

Bake 10 minutes.
5

FILLING-------------------.
6

BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended.
7

Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
8

BLEND in cream and egg yolks; pour into crust.
9

HEAT oven to 325F degrees.
10

BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.
11

Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
12

Refrigerate 4 hours or overnight.
13

Garnish with COOLWHIP Whipped Topping and ground nutmeg.