I hope everyone had a nice relaxing Holiday weekend!

I have made this cheesecake several times for my family and every time I have, they have thoroughly enjoyed it.  If there is any left and we are at their house we don’t get asked very often if we would like to take some home; that is how much they enjoy this cheesecake.

This is a very creamy and wonderful recipe. (see recipe at the end)  I have made this for the winter holidays as well with a little twist.  I add 1/2 teaspoon of fresh grated nutmeg to the cookie crumbs and it tastes just like eggnog cheesecake, it is wonderful.

Cheesecake Ingredients

Cheesecake Ingredients

Ground Cookies

Form Crust (we use a glass)

Ready to Bake

Favorite Rooster Cake Plate

Ready to Eat

Here is the recipe:

Oatmeal cookies, finely crushed (about 2 cups)
  6 Tbsp. butter or margarine, melted
  4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  1 cup sugar
  3 Tbsp. flour
  1 tsp. vanilla
  2 eggs
  1 cup whipping cream
  4 egg yolks
PREHEAT oven to 325°F if using a silver springform pan (or 300°F if   using a dark nonstick springform pan.) Mix crumbs, butter and nutmeg; press to bottom of pan (that has been sprayed with cooking spray; using a glass to press and mold to the sides, works nicely) and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
  BEAT cream cheese, sugar, flour, rum and vanilla with electric mixer   on medium speed until well blended. Add 2 whole eggs, 1 at a time, mixing on low-speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.
  BAKE (note, I recommend using a water bath underneath in the oven) 1 hour 10 min. to 1 hour 15 min. or until center is almost set.   Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

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