EGGNOG CHEESECAKE
46 vanilla wafers, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
3 Tbsp. rum
1 tsp. vanilla
2 eggs 1 cup whipping cream
4 egg yolks
- Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch spring-form pan.
- Bake at 325°F for 10 minutes if using a silver spring-form pan. (Bake at 300°F for 10 minutes if using a dark nonstick spring-form pan.)
- Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended.
- Add 2 whole eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Blend in whipping cream and egg yolks; pour into crust.
- Bake at 325°F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set if using a silver spring-form pan. (Bake at 300°F for 1 hour and 15 minutes or until center is almost set if using a dark nonstick spring-form pan.)
- 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 whipped cream (or thawed Cool Whip Whipped Topping) and ground nutmeg.