Eggnog Cheesecake

  • Prep Time: 25 Minutes(Total Time 5 hour 45 Minutes)
  • Serving Size: 16
  • 46 NILLA Wafers, Finely Crushed (about 2 Cups)
  • 6 tablespoons Butter Or Margarine, Melted
  • 1/2 teaspoon Ground Nutmeg
  • 4 package (8 ounces) each) PHILADELPHIA Cream Cheese, Softened
  • 1 cup Sugar
  • 3 tablespoons Flour
  • 3 tablespoons Rum
  • 1 teaspoon Vanilla
  • 2 Eggs
  • 1 cup Whipping Cream
  • 4 Egg Yolks
  • PREHEAT oven to 325?F if using a silver springform pan (or 300?F if using a dark nonstick springform pan.) Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min. 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 1 hour 10 min. to 1 hour 15 min. or until center is almost set. 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

    Size It Up Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

    Special Extra Sprinkle lightly with ground nutmeg just before serving.