Classic Eggnog Cheesecake
|Vanilla wafer cookie crumbs||2 Cup (32 tbs)|
|Margarine||6 Tablespoon, melted|
|Ground nutmeg||1⁄2 Teaspoon|
|Cream cheese||32 Ounce, softened (4 Packages, 8 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
Heat oven to 325°F.
To prepare Crust, mix together crumbs, spread and nutmeg; press onto bottom and 1 1/2 inches up side of 9-inch spring form pan.
Bake 10 minutes.
To prepare Filling, beat cream cheese, sugar, flour, rum and vanilla with electric mixer at medium speed until well blended.
Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
Blend in whipping cream and egg yolks; pour into crust.
Bake 1 hour and 10 minutes to 1 hour and 15 minutes 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.
Garnish with thawed Whipped Topping and ground nutmeg.