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Eggnog: Eggnog Cheesecake with Cherry Sauce

Source of Recipe

Pillsbury


List of Ingredients

CHEESECAKE:
1 cup crushed vanilla wafers
3 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup sugar
3 eggs
3/4 cup eggnog (not canned)
1/2 teaspoon rum extract
1/4 teaspoon nutmeg

SAUCE:
21 ounces cherry pie filling
1/4 cup frozen cranberry juice concentrate -- thawed
1/4 teaspoon rum extract


Recipe

Heat oven to 350ºF. In small bowl, combine crushed wafers and butter, mixing well. Press in bottom of ungreased 9" springform pan. Bake at 350ºF for 8-10 minutes or until set. Meanwhile, beat cream cheese in large bowl at medium speed until smooth and creamy. Gradually beat in sugar until smooth. At low speed, add eggs 1 at a time, beating just until combined. Add eggnog, rum extract and nutmeg; beat until smooth. Remove crust from oven.

Reduce oven temperature to 325ºF. Pour cream cheese mixture over crust. Return to oven; bake at 325ºF for 55-65 minutes or until set. Cool on wire rack for 30 minutes. Run knife around sides of pan to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 2 hours. Just before serving, in medium bowl, combine all sauce ingredients; mix well. Carefully remove sides of pan. Cut cheesecake into wedges; place on individual dessert plates. Spoon sauce over each serving. note: Can use shortbread or gingersnaps for crust. Serves 16.