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Eggnog cheesecake recipe

Name: Eggnog cheesecake recipe
Prep time: 25 min
Cook time: 6 h 15 min
Total time: 6 h 40 min
Ingredients: 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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Preparation

25 min(s)

Total time

6 hour(s) 40 min(s) (including refrigerating)

Serving

16 servings

What You Need

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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

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.

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