8 soft oatmeal cookies (2 inch), crumbled (about 1-1/2 cups)
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. ground nutmeg
1 tsp. vanilla
2 Tbsp. rum
4 eggs
1/2 cup whipping cream
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Make It
1
Heat oven to 325°F.
2
Press cookie crumbs onto bottom of 9-inch springform pan.
3
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.
4
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.
5
Beat cream in small bowl with mixer on high speed until stiff peaks form. Spread over cheesecake.
Special Extra:
Sprinkle lightly with ground nutmeg just before serving.
Size Wise:
This irresistible flavor of seasonal egg nog helps make this the perfect special-occasion holiday dessert.
Note:
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
Substitute:
Substitute 2 tsp. rum extract for the rum, beating in 1 tsp. with the cream cheese mixture and the rest with the whipping cream.
Nutrition Information Per Serving:
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat
24g
Saturated Fat
14g
Trans Fat
1g
Cholesterol
130mg
Sodium
260mg
Total Carbohydrates
20g
Dietary Fibers
0g
Sugars
17g
Protein
6g
Potassium
0%DV
Vitamin D
0%DV
Calcium
4%DV
Iron
2%DV
* Percent Daily Values are based on a 2,000 calorie diet.