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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A lighter, but deliciously rich tasting, eggnog cheesecake Ingredients:
1 cup graham cracker crumbs |
2 tablespoons splenda granular |
1 tablespoon butter, melted |
3 (8 ounce) packages light cream cheese |
3/4 cup splenda granular |
1/4 cup sugar |
3 tablespoons flour |
1 cup low-fat eggnog (i actually use holly nog, a soy eggnog) |
3 tablespoons egg whites |
1 tablespoon rum |
2 teaspoons rum extract |
1/4-1/2 teaspoon nutmeg |
Directions:
1. Preheat oven to 325°F.
2. Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
3. Bake for 10 minutes. Cool.
4. Preheat oven to 425 F (400 F convection).
5. Beat remaining ingredients until very smooth.
6. Bake for 10 minutes.
7. Reduce heat to 250 F (225 F convection).
8. Bake for 45 minutes or until center of cheesecake is firm but wiggly.
9. Remove from oven, immediately run knife around edges to loosen cheesecake.
10. Cool completely at room temperature before removing rim.
11. Refrigerate overnight before serving.
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