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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.