This is the highest rated Eggnog Cheesecake recipe I could find
Ingredients
2 cups vanilla wafers, finely crushed (about 45)
6 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
32 ounces cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3 tablespoons rum
1 teaspoon vanilla extract
2 eggs
1 cup whipping cream
4 egg yolks
Directions
Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 325 degrees F for 10 minutes.
Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.
Bake at 325 degrees F for 70-75 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with cool whip and ground nutmeg.
Ingredients
2 cups vanilla wafers, finely crushed (about 45)
6 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
32 ounces cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3 tablespoons rum
1 teaspoon vanilla extract
2 eggs
1 cup whipping cream
4 egg yolks
Directions
Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 325 degrees F for 10 minutes.
Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.
Bake at 325 degrees F for 70-75 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with cool whip and ground nutmeg.
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