Ingredients for Splendid Eggnog Cheesecake
- All Purpose Flour
- ½ cup rolled oats
- ¼ cup Splenda granular (for garnish)
- Ground Cinnamon
- Fine Salt
- Unsalted Butter
- 3 (8 ounce) packages cream cheese
- Pure Vanilla Extract
- Rum Extract
- Ground Nutmeg
- 4 large eggs
- Whipping Cream
- 1 tablespoon rum extract (for garnish)
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How to Make Splendid Eggnog Cheesecake
- Preheat oven to 350°F (175°C). Lightly grease a 10-inch springform pan.
- In a food processor, combine 1 ½ cups graham cracker crumbs, ½ cup rolled oats, ½ cup Splenda granular, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Pulse until blended.
- Add 6 tablespoons (3 ounces) melted unsalted butter and pulse until the mixture is crumbly.
- Press the crumb mixture into the bottom of the prepared pan. Bake for 15 minutes.
- Remove from oven and let cool completely.
- Reduce oven temperature to 300°F (150°C).
- In a large bowl, beat 3 (8 ounce) packages cream cheese until smooth and creamy.
- Add 1 ½ cups Splenda granular, ¼ cup all-purpose flour, 1 teaspoon vanilla extract, 1 teaspoon rum extract, ½ teaspoon ground nutmeg, and ½ teaspoon ground cinnamon. Beat until well combined, scraping down the sides of the bowl as needed.
- Add 4 large eggs one at a time, beating well after each addition. Mix until just combined.
- Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
- Let cool completely in the oven with the door slightly ajar for 1 hour. Then, refrigerate overnight.
- For the garnish: In a separate bowl, whip 1 cup heavy cream to soft peaks. Fold in ¼ cup Splenda granular, 1 tablespoon rum extract, and ½ teaspoon vanilla extract.
- To serve: Run a knife around the edge of the cheesecake to loosen it from the pan. Remove the springform ring.
- Garnish the top with whipped cream and a sprinkle of nutmeg.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
144g
Carbs
7g
