2 cups vanilla wafer crumbs
6 tablespoons margarine, melted
1/4 teaspoon ground nutmeg

Heat oven to 325 degrees. Mix crumbs, butter and nutmeg. Press onto bottom and 1-1/2 inches up the side of a 9-inch springform pan. Bake 10 minutes.

4 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons flour
3 tablespoons rum
1 teaspoon vanilla
2 eggs
1 cup whipping cream
4 egg yolks

Beat cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition until well blended.
Heat oven to 325 degrees. Blend in whipping cream and egg yolks; pour into crust. Bake for one hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cheesecake; cool before removing rim. Refrigerate four hours or overnight. Garnish with Cool Whip topping and sprinkles of ground nutmeg.

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