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Eggnog Cheesecake

Eggnog Cheesecake

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The Blue Owl

Yield:> 16 servings

2 cups vanilla wafer crumbs (about 56 wafers)>

6 tablespoons ( 3/4 stick) margarine, melted>

1 teaspoon ground nutmeg, plus more for garnish>

4 (8-ounce) packages cream cheese, softened>

1 cup granulated sugar>

3 tablespoons all-purpose flour>

3 tablespoons rum>

1 teaspoon vanilla>

2 whole eggs>

1 cup heavy cream>

4 egg yolks>

Whipped cream, for garnish>

Preheat the oven to 325 degrees.

Mix together crumbs, margarine and nutmeg in a small bowl. Press onto the

bottom and 1 1/2 inches up the sides of a 10-inch springform pan. Place on a

baking sheet with sides (to catch any dripping margarine). Bake 10 minutes.

Meanwhile, in the large bowl of an electric mixer, beat cream cheese, sugar,

flour, rum and vanilla at medium speed until well blended. Add whole eggs, one

at a time, mixing well after each addition. Blend in cream and egg yolks. Pour

into crust.

Bake for 60 to 75 minutes or until set. Let cool, then refrigerate overnight.

Just before serving, garnish with whipped cream and sprinkle with ground nutmeg.

Per serving:> 422 calories; 34g fat (73 percent calories from fat);

18g saturated fat; 160mg cholesterol; 6.5g protein; 22.5g carbohydrate; 17g

sugar; 0.5g fiber; 235mg sodium; 64mg calcium; 94mg potassium.

Satisfy your cravings

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