Eggnog Cheesecake

By barbaran

Ingredients

• 46 NILLA Wafers, finely crushed (about 2 cups)
• 6 Tbsp. butter or margarine, melted
• 1/2 tsp. ground nutmeg
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 3 Tbsp. rum
• 1 tsp. vanilla
• 2 eggs
• 1 cup whipping cream
• 4 egg yolks

Details

Servings 16
Preparation time 25mins
Cooking time 345mins
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 325°F if using a silver springform pan (or 300°F if using a dark nonstick springform pan.) Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.

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 1 hour 10 min. to 1 hour 15 min. 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.