This is the perfect Christmas cheesecake.
Eggnog Cheesecake II
- 2 cups crushed vanilla wafers
- 6 tablespoons butter
- 1/2 teaspoon ground nutmeg
- 4 (8 ounce) packages cream cheese
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons rum
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup heavy cream
- 4 egg yolks
1 Preheat oven to 325 degrees F (165 degrees C).
2 Prepare the crust by mixing together the cookie crumbs, butter and nutmeg. Press into the bottom and 1 1/2 inches up side of a 9 inch springform pan. Bake for 10 minutes.
3 Prepare the filling by combining the cream cheese, sugar, flour, rum, and vanilla. Beat with electric mixer at medium speed until well blended. Add eggs one at a time, mixing at low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into prepared pan.
4 Bake at 325 degrees F (165 degrees C) for 70 minutes or until center is almost set.
5 Run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. Refrigerate 4 hours or overnight before serving. Garnish with whipped topping and ground nutmeg if desired.