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Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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.
Most Helpful

5 5

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.

1 5

This recipe tastes nothing like eggnog. To make matters worse, it doesn't even taste like good regular cheesecake. Not very sweet at all and the crust made of Nilla wafers had no "oomph" at all. I would not make this again.