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Splendid Eggnog Cheesecake

Prep Time :
30 min
Bake Time :
1 hrs 20 min
Makes :
1 10-inch (25 cm) cheesecake - 16 servings
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This recipe is:
Ingredients


For crust:

1 cup (250 mL) all purpose flour

1 cup (250 mL) regular oats

2 tbsp (30 mL) SPLENDA® No Calorie Sweetener, Granulated

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1 mL) fine salt

1/2 cup (125 mL) unsalted butter, melted

 
For filling:

2 1/2 lbs (1.1 kg) cream cheese at room temperature

1 3/4 cups (430 mL) SPLENDA® No Calorie Sweetner, Granulated

3 tbsp (45 mL) all purpose flour

1 tbsp (15 mL) pure vanilla extract

1 tbsp (15 mL) rum extract

1 1/2 tsp (7 mL) ground nutmeg

1/2 tsp (2 mL) ground cinnamon

5 large eggs at room temperature

 
For garnish:

1/2 cup (125 mL) whipping cream

1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated

2 tbsp (25 mL) rum

1/2 tsp (2 mL) pure vanilla extract

ground nutmeg, for sprinkling

Directions

Crust:


Preheat oven to 350°F (180°C) and lightly grease a 10-inch (25 cm) springform pan.

In a food processor, pulse flour, oats, SPLENDA® Granulated, cinnamon and salt to blend. Pour in melted butter and pulse until mixture becomes a rough, crumbly texture. Press into bottom of prepared pan and bake for 15 minutes. Allow to cool. 

 
Filling:

Reduce oven temperature to 300°F (140°C). Beat cream cheese until smooth. Add SPLENDA® Granulated, flour, extracts, nutmeg and cinnamon and blend well, scraping down sides of bowl often. Add eggs one at a time, scraping well after each addition.

Pour filling over cooled crust and bake for 55 to 65 minutes, until outside edges are set but centre still jiggles a bit. Allow to cool for 1 hour before chilling overnight. 

 
Garnish:

For garnish, whip cream to soft peaks and fold in SPLENDA® Granulated, rum and vanilla.

To serve, run a knife around edge of cheesecake to loosen and remove springform ring. Garnish top of cheesecake with whipped cream and a sprinkle of nutmeg before presenting, or slice cheesecake and serve with a dollop of cream.

Nutrition Information

Amount per Serving
 


Serving Size: 1/16 cake

Total Calories: 420

Calories from Fat: 320

Total Fat: 35 g

Saturated Fat: 21 g

Cholesterol: 170 mg

Sodium: 270 mg

Total Carbohydrates: 16 g

Fibre: 1 g

Sugars: 1 g

Protein: 9 g

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