* Exported from MasterCook *
Eggnog Cheesecake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 5-04 Apr. 2002
Amount Measure Ingredient -- Preparation Method
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CRUST:
2 cups vanilla wafer crumbs
6 tablespoons butter or margarine -- melted
1/2 teaspoon ground nutmeg
FILLING:
32 ounces cream cheese -- softened (4 8-oz.
pkgs.)
1 cup sugar
3 tablespoons flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks
MIX crumbs, butter and nutmeg; press onto bottom and 1 1/2 inches up sides
of 9-inch springform pan. Bake at 325*F for 10 minutes.
Mix 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 cream and egg yolks; pour
over crust.
BAKE at 325*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 loosen cake; cool before removing
rim of pan. Refrigerate. Garnish with cool whip and ground nutmeg.
Contributed to the FareShare Gazette by Cora; 13 April 2002. www.fareshare.net
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Per Serving (excluding unknown items): 415 Calories; 33g Fat (71.3% calories
from fat); 7g Protein; 23g Carbohydrate; trace Dietary Fiber; 176mg Cholesterol;
257mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat;
1 1/2 Other Carbohydrates.
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