Eggnog Cheesecake II Recipe

Ingredients <br>- 2 cups crushed vanilla wafers <br>- 6 tablespoons butter <br>- ½ teaspoon ground nutmeg <br>- 4 (8 ounce) packages cream cheese <br>- 1 cup white sugar <br>- 3 tablespoons all-purpose flour <br>- 3 tablespoons rum <br>- 1 teaspoon vanilla extract <br>- 2 eggs <br>- 1 cup heavy cream <br>- 4 egg yolks <br><p></p>Directions <br>step 1: Preheat oven to 325 degrees F (165 degrees C). <br>step 2: Prepare the crust by mixing together the cookie crumbs, butter and nutmeg. Press into the bottom and 1 1/2 inches up side of a 9 inch springform pan. Bake for 10 minutes. <br>step 3: Prepare the filling by combining the cream cheese, sugar, flour, rum, and vanilla. Beat with electric mixer at medium speed until well blended. Add eggs one at a time, mixing at low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into prepared pan. <br>step 4: Bake at 325 degrees F (165 degrees C) for 70 minutes or until center is almost set. <br>step 5: Run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. Refrigerate 4 hours or overnight before serving. Garnish with whipped topping and ground nutmeg if desired. <br>

Ingredients
- 2 cups crushed vanilla wafers
- 6 tablespoons butter
- ½ teaspoon ground nutmeg
- 4 (8 ounce) packages cream cheese
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons rum
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup heavy cream
- 4 egg yolks

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: Prepare the crust by mixing together the cookie crumbs, butter and nutmeg. Press into the bottom and 1 1/2 inches up side of a 9 inch springform pan. Bake for 10 minutes.
step 3: Prepare the filling by combining the cream cheese, sugar, flour, rum, and vanilla. Beat with electric mixer at medium speed until well blended. Add eggs one at a time, mixing at low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into prepared pan.
step 4: Bake at 325 degrees F (165 degrees C) for 70 minutes or until center is almost set.
step 5: Run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. Refrigerate 4 hours or overnight before serving. Garnish with whipped topping and ground nutmeg if desired.

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