RASPBERRY-TOPPED EGGNOG CHEESECAKE
Eggnog and rum extract add subtle flavor to always-pleasing cheesecake, while raspberry sauce provides pretty color.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h35m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust about 10 minutes or until set.
- Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually beat in 1 cup sugar until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix). Pour over crust.
- Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Refrigerate at least 6 hours or overnight.
- In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Refrigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheesecake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 24 g, TransFat 1 g
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