Our Classic Eggnog Cheesecake is sure to become a festive favourite. This creamy cheesecake is made with a touch of nutmeg and rum - perfect for the holidays!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
1/2 cup whipping cream
Add To Shopping List
How do I make it ?
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.
Kraft Kitchen Tips!
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
Substitute 2 tsp. rum extract for the rum, beating in 1 tsp. with the cream cheese mixture and the rest with the whipping cream.
Sprinkle lightly with ground nutmeg just before serving.
Substitute 1 cup thawed Cool Whip Whipped Topping for the whipped cream.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 14 g
Cholesterol 135 mg
Sodium 320 mg
Carbohydrate 20 g
Fibre 0 g
Sugars 15 g
Protein 7 g
16 servings, 1 piece (103 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.