Wow the crowd with our creamy, luscious Eggnog Cheesecake. The festive nutmeg and rum aroma of our Eggnog Cheesecake is simply out of this world.
What You Need
Original recipe yields 16 servings
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 egg s
4 egg yolk s
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Please use alcohol responsibly.
Let's Make It
Heat oven to 325°F.
Mix wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
Beat cream cheese, sugar, flour, rum and vanilla with mixer until blended. Add whipping cream; mix well. Add whole eggs and yolks, 1 at a time, mixing on low speed after each just until blended; pour into crust.
Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Reduce oven temperature to 300°F if using a dark nonstick springform pan.
Substitute 1 tsp. rum extract for the rum.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.