Creamy Eggnog Cheesecake
Rum-flavored eggnog is a holiday favorite. Now you can enjoy low-fat eggnog cheesecake during the holidays or on any occasion.
Yield: 1 (9-inch) cake; 16 servings
Graham Cracker Crust
- 1 1/3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 6 tablespoons dark brown sugar, packed
- 1/4 teaspoon salt
- 3 tablespoons honey
- 2 tablespoons fat free margarine, softened
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1/4 cup fat-free margarine, melted
- 6 (8 ounce) packages fat-free cream cheese, softened
- 1 1/2 cups granulated sugar
- 8 ounces fat-free egg substitute
- 1/2 cup nonfat powdered milk mixed with 1/4 cup water
- 1/2 cup fat-free sour cream
- 1/2 cup fat-free margarine, melted
- 1/2 cup dark rum
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons nutmeg
- 2 cups low-fat whipped topping
- 2 teaspoons freshly grated nutmeg
- Heat oven to 350 degrees F.
- Gently pat the prepared crust mixture on the bottom and partially up the sides of a greased springform pan. Place in the freezer for 10 minutes.
- Graham Cracker Crust: Heat the oven to 325 degrees F. Spray a cookie sheet with nonstick cooking spray and set aside.
- Combine the flours, brown sugar, and salt in a mixing bowl. Add the honey, softened
margarine and vanilla extract, and mix until combined. Add just enough water to make the dough hold together. The dough will be stiff. Pat or roll out the dough on the cookie sheet in a thin, even "cookie." Place in the oven and bake about for 15 minutes until evenly browned.
- Allow the crust to cool, then break it into a blender or food processor and finely grind. Place the crumbs in a small bowl, add the melted margarine, and mix together. Press the moistened crumbs on the bottom and partially up the sides of a greased springform pan. Add the cheesecake filling and bake as directed in the individual recipe.
- Cheesecake: Blend the cream cheese and sugar in an electric mixing bowl or food processor. Add the egg substitute and blend well. Add the powdered milk mixture, sour cream, margarine, rum and flour, mixing until the batter is smooth and well combined. Stir in the vanilla extract and nutmeg by hand. Remove the springform pan from the freezer. Pour the batter into the pan and smooth with a rubber spatula. Place the pan on the center rack of the oven and bake until the cheesecake sets and is lightly brown. If the cake begins to brown too quickly, cover the top loosely with aluminum foil.
The cheesecake is done when the center of the cake is firm to the touch. Remove the cake from the oven and place on a wire rack until completely cool (about 2 hours).
- Once cool, refrigerate for at least 2 hours. When chilled, the cheesecake will come out of the pan easily. Before removing the pan, loosen the cake from the sides with a knife or metal spatula.
- Garnish: Spoon the whipped topping into a pastry bag and pipe it decoratively on top of the cake. Dust with a sprinkling of nutmeg. Cut into wedges and serve.
Posted by Marla at Recipe Goldmine 11/28/2001 11:26 am.