Classic Eggnog Cheesecake Recipe
Ingredients
| CRUST | ||
| 2 cups vanilla wafer cookie crumbs | ||
| Margarine | 6 Tablespoon, melted | |
| Ground nutmeg | 1/2 Teaspoon | |
| Cream cheese package | 4 , softened (FILLING) | |
| Sugar | 1 Cup (16 tbs) (FILLING) | |
| All purpose flour | 3 Tablespoon (FILLING) | |
| Rum | 3 Tablespoon (FILLING) | |
| Vanilla | 1 Teaspoon (FILLING) | |
| Eggs | 2 (FILLING) | |
| Whipping cream | 1 Cup (16 tbs) (FILLING) | |
| Egg yolks | 4 (FILLING) | |
Directions
Heat oven to 325°F.
To prepare Crust, mix together crumbs, spread and nutmeg; press onto bottom and 1 1/2 inches up side of 9-inch spring form pan.
Bake 10 minutes.
To prepare Filling, beat cream cheese, sugar, flour, rum and vanilla with electric mixer at medium speed until well blended.
Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
Blend in whipping cream and egg yolks; pour into crust.
Bake 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 Whipped Topping and ground nutmeg.
To prepare Crust, mix together crumbs, spread and nutmeg; press onto bottom and 1 1/2 inches up side of 9-inch spring form pan.
Bake 10 minutes.
To prepare Filling, beat cream cheese, sugar, flour, rum and vanilla with electric mixer at medium speed until well blended.
Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
Blend in whipping cream and egg yolks; pour into crust.
Bake 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 Whipped Topping and ground nutmeg.
Chef
