4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. ground nutmeg
1 tsp. vanilla
2 Tbsp. rum
4 egg s
1/2 cup whipping cream
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Let's Make It
Heat oven to 325°F.
Press cookie crumbs onto bottom of 9-inch springform pan.
Beat cream cheese, sugar, nutmeg, vanilla and 2 Tbsp. rum with mixer until blended. Add eggs 1 at a time, mixing on low speed after each just until blended; pour over 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.
Beat cream in small bowl with mixer on high speed until stiff peaks form. Spread over cheesecake.
This irresistible flavor of seasonal egg nog helps make this the perfect special-occasion holiday dessert.
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
Substitute 2 tsp. rum extract for the rum, beating in 1 tsp. with the cream cheese mixture and the rest with the whipping cream.
Sprinkle lightly with ground nutmeg just before serving.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* 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.