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Desserts

Eggnog Cheesecake

Eggnog Cheesecake recipe
photo by:kraft
This creamy, luscious eggnog cheesecake will wow them even before they take a bite, with its festive nutmeg and rum aroma.
time
prep:
25 min
total:
6 hr 40 min
servings
total:
16 servings
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What You Need

46
 vanilla wafers, finely crushed (about 2 cups)
6
Tbsp.  butter or margarine, melted
1/2
tsp.  ground nutmeg
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
3
Tbsp.  flour
3
Tbsp.  rum
1
tsp.  vanilla
1
cup  whipping cream
2
whole  eggs
4
 egg yolks

Make It

HEAT oven to 325°F.

MIX wafer crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.

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.

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.

Kraft Kitchens Tips

Size Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Note
Reduce oven temperature to 300°F if using a dark nonstick springform pan.
Substitute
Substitute 1 tsp. rum extract for the rum.
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