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    Pecan Eggnog Cheesecake Pecan Eggnog Cheesecake

    Prep: 20 mins - Total: 5hrs

    3/4 cup PLANTERS Pecan Halves, toasted, divided
    2 pkgs. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1/2 cup sugar
    2 eggs
    1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
    1 tsp. rum extract
    3/4 tsp. ground nutmeg, divided
    1 HONEY MAID Honey Graham Pie Crust (9 inch)


    Reserve 8 pecan halves for garnish; finely chop remaining pecans.

    Beat cream cheese, sugar, eggs, sour cream, rum extract and 1/2 tsp. nutmeg in medium bowl with electric mixer until creamy; stir in chopped pecans. Spread into prepared crust.

    Bake at 350°F for 40 to 45 minutes or until filling is set. Cool completely. Refrigerate 3 to 4 hours. Garnish with COOL WHIP Whipped Topping, pecan halves and remaining nutmeg.

    Makes 8 servings

    This recipe created by Kraft Foods.

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