Pecan Eggnog Cheesecake

Directions

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.