Eggnog Cheesecake

Ingredients

Serves: 8

• 2 cups crushed vanilla wafers
• 6 tablespoons butter
• 1/2 teaspoon ground nutmeg
• 
  
• 1kg cream cheese
• 1 cup (220g) white sugar
• 3 tablespoons plain flour
• 3 tablespoons rum
• 1 teaspoon vanilla essence
• 2 eggs
• 1 cup thickened cream
• 4 egg yolks

Preparation method

Prep: 20 minutes | Cook: 1 hour 10 minutes | Extra time: 4 hours, chilling

1.

Preheat oven to 165 degrees C.

2.

Prepare the crust by mixing together the cookie crumbs, butter and nutmeg. Press into the bottom and 4cm up sides of a 23cm springform pan. Bake for 10 minutes.

3.

Prepare the filling by combining the cream cheese, sugar, flour, rum and vanilla. Beat with electric mixer at medium speed until well blended. Add eggs one at a time, mixing at low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into prepared pan.

4.

Bake for 70 minutes or until centre is almost set.

5.

Run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. Refrigerate 4 hours or overnight before serving.