Rum extract and nutmeg add eggnog flavor to this easy, pecan-laced cheesecake. It’s perfect for holiday entertaining.
What You Need
Original recipe yields 10 servings
3/4 cup PLANTERS Pecan Halves, toasted, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 egg s
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.