3- 8oz package cream cheese(room temperature)
1 cup sugar
3 tbsp all purpose flour
2 eggs beaten
3/4 cup eggnog
1/2 tsp rum extract
1/2 tsp pure vanilla extract
dash of nutmeg
fresh whipped cream or whipped topping
Preheat oven to 325 degrees.
Mix graham cracker crumbs, sugar and butter in a small bowl. Place into a 9 inch spring form pan and press to form a crust. Place into preheated oven and bake for 10 minutes. Remove from oven an allow to cool.
In a large bowl add room temperature cream cheese and beat with a mixer on high until smooth and fluffly. Add sugar and flour and beat for an additional 30 seconds. Add egg and beat until incorporated then add eggnog, rum and vanilla extract and nutmeg and mix until incorporated. Pour mix over the crust then place in preheated oven.
Bake for 1 hour until the top is set but the center will still jiggle a bit. Cool on a rack for 10 minutes then run a knife around the edge of the pan to loosen cheesecake. Allow to cool until it’s room temperature then place in refrigerator overnight. When ready to served top with whipped cream and a pinch of nutmeg.
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.
Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
1 Box of Graham Crumbs
one 8 once package of cream cheese (softened)
1/3 cup of sugar
2 tsp. vanilla extract
1 cup of sour cream
1 1/2 cups of cool whip
Prepare graham crust according to box instructions
Beat cream cheese until smooth
Add in sugar and mix well
Add vanilla and sour cream, mix well
Fold in cool whip
Spoon into graham crust and chill 4 hours