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Desserts

Pecan Eggnog Cheesecake

photo by:kraft
Rum extract and nutmeg add eggnog flavor to this easy, pecan-laced cheesecake. It’s perfect for holiday entertaining.
time
prep:
20 min
total:
4 hr 5 min
servings
total:
10 servings

What You Need

3/4
cup  PLANTERS Pecan Halves, toasted, divided
2
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
2
 eggs
1/3
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
tsp.  rum extract
3/4
tsp.  ground nutmeg, divided
1
 ready-to-use graham cracker crumb crust (6 oz.)
1
cup  thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Reserve 10 of the pecan halves for garnish; finely chop remaining pecans.

BEAT cream cheese, sugar, eggs, sour cream, rum extract and 1/2 tsp. of the nutmeg in medium bowl with electric mixer until creamy; stir in chopped pecans. Spread into prepared crust.

BAKE 40 to 45 minutes or until filling is set. Cool completely. Refrigerate several hours or until chilled. Top with the whipped topping and reserved pecan halves just before serving. Sprinkle with the remaining 1/4 tsp. nutmeg.

Kraft Kitchens Tips

Size-Wise
This eggnog cheesecake is the perfect choice for your holiday parties. Plan ahead and eat accordingly before indulging in a slice of this dessert.
How to Toast Nuts
Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.
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