Eggnog Cheesecake II

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Prepare the crust by mixing together the cookie crumbs, butter and nutmeg. Press into the bottom and 1 1/2 inches up side of a 9 inch springform pan. Bake for 10 minutes.
3. Prepare the filling by combining the cream cheese, sugar, flour, rum, and vanilla. Beat with electric mixer at medium speed until well blended. Add eggs one at a time, mixing at low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into prepared pan.
4. Bake at 325 degrees F (165 degrees C) for 70 minutes or until center is almost set.
5. Run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. Refrigerate 4 hours or overnight before serving. Garnish with whipped topping and ground nutmeg if desired.

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Reviews (9)

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13

AMDAD24

Dec. 9, 2002

"This recipe was stolen.It is an exact duplicate of the cheesecake recipe put out by Kraft.Shame on you Debbie...." See more"

12

ahoffort

Nov. 24, 2006

"This is a great cheesecake recipe. Both my husband and myself liked it. However, I do not really taste any eggnog flavour. It is just a great basic cheesecake with a little rum flavour. It should be c..." See morealled rum cheesecake. Next time I will try replacing some cream with eggnog and adding some more nutmeg."

10

BEWE56

Dec. 13, 2002

"This is the best eggnog chesecake. I had this recipe many years ago and lost it. Now I am a happy camper again and everyone at Christmas will be so happy . Thanks for sharing...." See more"