- 16
- 25 mins
- 345 mins
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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
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.