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    Eggnog Cheesecake Eggnog Cheesecake

    46 vanilla wafers, finely crushed (2 cups)
    6 tablespoons butter or margarine, melted
    1/2 teaspoon ground nutmeg
    4 pkg. (8 oz. each) Philadelphia Brand Cream Cheese, softened
    1 cup sugar
    3 tablespoons flour
    3 tablespoons rum
    1 teaspoon vanilla
    2 eggs
    1 cup whipping cream
    4 egg yolks
    Cool Whip Whipped Topping (optional)
    Ground nutmeg (optional)


    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.

    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 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 loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with thawed Cool Whip Whipped Topping and ground nutmeg.

    Makes 12 servings

    This recipe created by Kraft Foods.

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