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Creamy Eggnog Cheesecake




Source of Recipe


Mimi on holiday-recipes -Healthy Gourmet Cheesecakes 1998


List of Ingredients




6 8-ounce packages Fat-free cream cheese, softened
1 ½ cups sugar
8 ounces Fat-free egg substitute
½ cup Nonfat powdered milk mixed with ¼ cup water
½ cup Fat-free sour cream
½ cup Fat-free margarine, melted
½ cup Dark Rum
½ cup all purpose flour
2 tsp. Vanilla extract
2 tsp. nutmeg
CRUST (see recipe below)

GARNISH

2 cups Low-fat whipped topping
2 tsp. Freshly grated nutmeg

Graham Cracker Crust

1 1/3 cups all purpose flour
½ cup Whole wheat flour
6 Tbsp. Dark brown sugar, packed
¼ tsp. Salt
3 Tbsp. Honey
2 Tbsp. Fat free margarine, softened
1 tsp. vanilla
3 Tbsp. Water
¼ cup Fat-free margarine, melted




Recipe



Preheat oven to 350. Gently pat the prepared crust mixture on the bottom and
partially up the sides of a greased springform pan. Place in the freezer for
10 minutes. Blend the cream cheese and sugar in an electric mixing bowl or
food processor. Add the egg substitute and blend well. Add the powdered
milk mixture, sour cream, margarine, rum, and flour, mixing until the batter
is smooth and well combined. Stir in the vanilla and nutmeg by hand. Remove
the springform pan from the freezer. Pour the batter into the pan and smooth
with a rubber spatula. Place the pan on the center rack of the oven and bake
until the cheesecake sets and is lightly brown. If the cake begins to brown
too quickly, cover the top loosely with aluminum foil. The cheesecake is
done when the center of the cake is firm to the touch. Remove the cake from
the oven and place on a wire rack until completely cool (about 2 hours).
Once cool, refrigerate for at least 2 hours. When chilled, the cheesecake
will come out of the pan easily. Before removing the pan, loosen the cake
from the sides with a knife or metal spatula. Spoon the w2hipped topping
into a pastry bag and pipe it decoratively on top of the cake. Dust with a
sprinkling of nutmeg. Cut into wedges and serve.

Graham Cracker Crust

1 1/3 cups all purpose flour
½ cup Whole wheat flour
6 Tbsp. Dark brown sugar, packed
¼ tsp. Salt
3 Tbsp. Honey
2 Tbsp. Fat free margarine, softened
1 tsp. vanilla
3 Tbsp. Water
¼ cup Fat-free margarine, melted


Preheat the oven to 325. Spray a cookie sheet with nonstick cooking spray
and set aside. Combine the flours, brown sugar, and salt in an electric
mixing bowl. Add the honey, softened margarine, and vanilla, and mix until
combined. Add just enough water to make the dough hold together. The dough
will be stiff. Pat or roll our the dough on the cookie sheet in a thin, even
"cookie." Place in the oven and bake about 15 minutes until evenly browned.
Allow the cookie to cool, then break it into a blender or food processor and
finely grind. Place the crumbs in a small bowl, add the melted margarine,
and mix together. Press the moistened crumbs on the bottom and partially up
the sides of a greased springform pan. Add the cheesecake filling and bake
as directed in the individual recipe.


1 9-inch cake serves 16.
Per serving: 269 calories (9 from fat), 1 g Fat.