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Eggnog Cheesecake I
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Crust:
46 vanilla wafers, finely crushed (2 cups)
6 tbl. butter or margarine, melted
1/2 tsp. ground nutmeg
4 (8 ounce) pkg. cream cheese, softened
1 cup white sugar
3 tbl. all-purpose flour
3 tbl rum
1 tsp. vanilla extract
2 eggs
1 cup whipping cream
4 egg yolks
Cool Whip Whipped Topping
freshly grated nutmeg
Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 325 degrees for 10 minutes.
Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.
Bake at 325 degrees for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with thawed Cool Whip Whipped Topping and ground nutmeg.
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