Light Eggnog Cheesecake

Submitted by cjbamboo

"A lighter, but deliciously rich tasting, eggnog cheesecake"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 8

ingredients

• 236.59 ml graham cracker crumbs
• 29.58 ml Splenda granular
• 14.79 ml butter, melted
• 3 (680.38 g) package light cream cheese
• 177.44 ml Splenda granular
• 59.14 ml sugar
• 44.37 ml flour
• 236.59 ml low-fat eggnog (I actually use Holly Nog, a soy eggnog)
• 44.37 ml egg whites
• 14.79 ml rum
• 9.85 ml rum extract
• 1.23-2.46 ml nutmeg

directions

1. Preheat oven to 325°F.
2. Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
3. Bake for 10 minutes. Cool.
4. Preheat oven to 425 F (400 F convection).
5. Beat remaining ingredients until very smooth.
6. Bake for 10 minutes.
7. Reduce heat to 250 F (225 F convection).
8. Bake for 45 minutes or until center of cheesecake is firm but wiggly.
9. Remove from oven, immediately run knife around edges to loosen cheesecake.
10. Cool completely at room temperature before removing rim.
11. Refrigerate overnight before serving.