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.
Prep Time: 25min
Total Time: 6hr / 40min
Servings: 16 servings
What You Need
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46 vanilla wafers, finely crushed (about 2 cups)
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6 Tbsp. butter or margarine, melted
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1/2 tsp. ground nutmeg
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4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
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1 cup sugar
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3 Tbsp. flour
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3 Tbsp. rum
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1 tsp. vanilla
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1 cup whipping cream
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2 whole eggs
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4 egg yolks
Make It
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Heat oven to 325°F.
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Mix wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
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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.
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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.
SOURCE: Kraft Recipes
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