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Eggnog Cheesecake




Source of Recipe


Linda


List of 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



Recipe





MIX crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform 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 springform pan. (Bake at 300°F for 1 hour and 15 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

KRAFT KITCHENS TIPS

Special Extra: Garnish with thawed COOL WHIP Whipped Topping and ground nutmeg.