Eggnog Cheesecake II

admin 25/04/20 Recipes


8 servings

Prep Time


Cook Time



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


Preheat oven to 325 degrees F (165 degrees C).

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.

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.

Bake at 325 degrees F (165 degrees C) for 70 minutes or until center is almost set.

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.


Calories: 949 kcal

Carbohydrates: 63.6 g

Cholesterol: 342 mg

Fat: 71 g

Fiber: 1 g

Protein: 14.3 g

Sodium: 564 mg

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