Baked Eggnog Cheesecake

Baked Eggnog Cheesecake
45 Mins
Prep time
45 Mins
Cooking time
Serves 12

What you need

  • 1½ cups sweet biscuit crumbs 
  • 100g butter, melted 
  • 750g PHILADELPHIA Block Cream Cheese, softened 
  • 395g can sweetened condensed milk 
  • 3 eggs 
  • 1/3 cup brandy 
  • 1/3 cup white rum 
  • ½ teaspoon nutmeg 
  • 250ml PHILADELPHIA Light Cream for Cooking 
  • ¼ cup caster sugar 
  • 1 egg, extra 
  • 1 teaspoon vanilla 
  • 400g shortbread fingers, for decorating, if desired 
  • 350g strawberries, for decorating, if desired

How to make it

  1. COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 22cm round springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
  2. BEAT the PHILLY with an electric mixer until smooth. Add the condensed milk, eggs, brandy, rum and nutmeg and mix well. Pour the mixture over the prepared base.
  3. BAKE in a moderate oven 180oC for 30 minutes. Remove from oven and cool for 5 minutes.
  4. WHISK together the PHILLY Light Cream for Cooking, sugar, extra egg and vanilla until smooth then pour over the cheesecake. Return to the oven and bake for a further 10-15 minutes or until just a little wobbly in the centre. Cool thoroughly in the oven with door ajar. Chill.
  5. ASSEMBLE the biscuits around the edge of the cheesecake then secure with a Christmas ribbon. Decorate with strawberries before serving.