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Eggnog Cheesecake

Posted by Solitary Dancer on September 13, 2007

Eggnog Cheesecake

Submitted By: ZAN BROCK

Rum extract and nutmeg flavor this cream cheese, sour cream and egg mixture made with Splenda and baked in a pie plate.


2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup sour cream
2/3 cup Splenda sugar replacement
1 teaspoons rum flavoring
1/2 teaspoon ground nutmeg


Beat cream cheese and eggs until combined.

Add sour cream and rest of ingredients; beat at low speed just until combined.

Pour into 9-inch pie plate that has been sprayed with butter-flavored cooking spray.

Place pie plate into another pan half filled with water.

Bake in preheated 350 degree oven for 50 min.

Turn off oven and let cool in oven.

Chill well before serving.

Number of Servings: 8-10

NOTE: Here’s a great idea for a crust  Check out the crust part of this recipe and see if you don’t agree that this crust would be great with this cheesecake. That would make this the perfect holiday treat.

For Jim “The Blueberry Monster”: Yes, I’m sure blueberries would be a lovely addition!


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