Ingredients1 h 40 m servings 556 cals
- Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 325 degrees F for 10 minutes.
- Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add 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 at 325 degrees F for 1 hour and 10 minutes to 1 hour and 15 minutes 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. Garnish with thawed COOL WHIP Whipped Topping and ground nutmeg.
- © KF Holdings. Used with permission.
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Per Serving: 556 calories; 41.6 g fat; 40.3 g carbohydrates; 8.4 g protein; 226 mg cholesterol; 434 mg sodium. Full nutrition
ReviewsRead all reviews 4
Rich, creamy. Served this Christmas Eve and one guest said it was absolutely the best cheesecake he had ever eaten. Everyone raved about it.
The cheesecake turned out perfect. I think adding more rum would make it even better.
I made this last Christmas and it went over great! Some people apparently don't like egg nog (who knew?!) but those that did loved it!!