Classic Eggnog Cheesecake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Nutmeg, ground
  • 1 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 8 Oatmeal cookies (2 inch, soft

• Dairy

  • 4 pkg. Philadelphia (250 g each philadelphia brick cream cheese
  • 1/2 cup Whipping cream

• Beer, Wine & Liquor

  • 2 tbsp Rum

Found on kraftcanada.com

Description

Ingredients

• 8 soft oatmeal cookies (2 inch), crumbled (about 1-1/2 cups)
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 tsp. ground nutmeg
• 2 Tbsp. rum
• 1 tsp. vanilla
• 4 eggs
• 1/2 cup whipping cream

Directions

• Heat oven to 325°F. Press cookie crumbs onto bottom of 9-inch springform pan. Beat cream cheese, sugar, nutmeg, rum and vanilla with mixer until blended. Add eggs 1 at a time, mixing on low speed after each just until blended; pour over crust. Bake 1 hour 10 min. to 1 hour 15 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Beat cream in small bowl with mixer on high speed until stiff peaks form. Spread over cheesecake.

Nutrition