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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.