 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
Ingredients:
2 cups vanilla wafer crumbs |
6 tablespoons butter or 6 tablespoons margarine, melted |
1/4 teaspoon ground nutmeg |
4 (8 ounce) packages philadelphia cream cheese, softened |
1 cup sugar |
3 tablespoons all-purpose flour |
3 tablespoons rum |
1 teaspoon vanilla |
2 eggs |
1 cup whipping cream |
4 egg yolks |
Directions:
1. CRUST-.
2. HEAT oven to 325°F degrees.
3. MIX crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
4. Bake 10 minutes.
5. FILLING-.
6. BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended.
7. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
8. BLEND in cream and egg yolks; pour into crust.
9. HEAT oven to 325°F degrees.
10. BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.
11. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
12. Refrigerate 4 hours or overnight.
13. Garnish with COOLWHIP® Whipped Topping and ground nutmeg.
|
|