Usenet Newsgroups Eggnog Cheesecake From: recipes@swcp.com (Tracy Carman) EGGNOG CHEESECAKE Favorite Brand Name Best-Loved Holiday Recipes - Pg 272 CRUST: 2 cups vanilla wafer crumbs 6 tablespoons butter or bargerine, melted 1/2 teaspoon ground nutmeg FILLING: 4 8-ounce packages 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 For the crust, heat oven to 325 F.  Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2 inches up sides of a 9-inch spring form pan.  Bake 10 minutes. For the filling, beat cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended.  Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in cream and egg yolks; pour into crust. Bake 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set.  Run knife or metal spatula around the rim of pan to loosen cake; cool before remonving rim of pan.  Refrigerate 4 hours or overnight.  Garnish with Whipped Cream and ground nutmeg. -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting.   Please allow several days for your submission to appear. Archives: Subject  Eggnog Cheesecake