Eggnog Cheesecake

READY IN: 1hr 25mins
Top Review by Kim19068

The Husband loved this. Instead of Sugar I used Splenda also used Graham Crackers Crumbs instad of the wafers. Also did not have any cram on hand so I used 2 cups of whipped topping. Also used the egg whites whiiped them stiff they had stiff peaks and added them at the end. Also had no rum on hand so I used rum extract.

Ingredients Nutrition

Directions

  1. CRUST---------------------.
  2. HEAT oven to 325°F 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 325°F 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.

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