Recipe for cooking creamy eggnog cheesecake

Low-Fat and Low-Calorie Recipes :: Dessert Recipes

Creamy Eggnog Cheesecake

Posted by Marla at recipegoldmine.com 11/28/2001 11:26 am

Rum-flavored eggnog is a holiday favorite. Now you can enjoy low-fat eggnog cheesecake during the holidays or on any occasion.

6 (8 oz.) pkg.s fat-free softened cream cheese
1 1/2 C. sugar
8 oz. fat-free egg substitute
1/2 C. nonfat powdered milk mixed with 1/4 C. water
1/2 C. fat-free sour cream
1/2 C. fat-free margarine, melted
1/2 C. dark rum
1/2 C. flour
2 tsp. vanilla extract or flavoring
2 tsp. nutmeg
Crust (see recipe below)

Garnish
2 C. low-fat whipped topping
2 tsp. freshly grated nutmeg

Preheat 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 min.

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 Mix togetherd. Stir in the vanilla extract or flavoring 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 hr.).

Once cool, refrigerate for at least 2 hr.. 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. 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.

Graham Cracker Crust
1 1/3 C. flour
1/2 C. whole wheat flour
6 Tbsp. dark brown sugar, packed
1/4 tsp. salt
3 Tbsp. honey
2 Tbsp. fat free margarine, softened
1 tsp. vanilla extract or flavoring
3 Tbsp. water
1/4 C. fat-free margarine, melted

Preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.

Mix together the flours, brown sugar, and salt in a mixing bowl. Add the honey, softened margarine and vanilla extract or flavoring, and mix until Mix togetherd. Add just enough water to make the dough hold together. The dough will be stiff. Pat or roll out the dough on the baking sheet in a thin, even "cookie." Place in the oven and bake about 15 min. until evenly browned.

Allow the cookie to cool, then break it into a blender or food processor and finely grind. Place the crumbs in a sm. 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.

1 (9-in.) cake servings 16.