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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 24 ounces cream cheese --
room temp
3/4 cup artificial sweetener
2 tablespoons dark rum
1 tablespoon brandy
1 teaspoon vanilla extract
1/2 teaspoon ground
nutmeg
3 eggs -- at room
temperature
1 1/2 cups sour cream
1 1/2 tablespoons artificial
sweetener
1/4 teaspoon vanilla extract
1 teaspoon cinnamon
How To Prepare: Preheat oven to 375.
Make a cheesecake crust,
adding cinnamon and 1
tablespoon dark rum.
Press crust over bottom
and 1-3/4 inches up sides
of 9-inch-diameter
springform pan with
2-3/4-inch-high sides.
Freeze crust until cold,
about 10 minutes. Bake
crust until beginning to
brown, about 8 minutes.
Transfer crust to rack and
cool.


Beat cream cheese and
Splenda in large bowl until
very smooth.
Add dark rum, brandy,
vanilla extract and ground
nutmeg and blend
thoroughly.
Add eggs 1 at a time,
beating after each addition
until just blended.
Spoon filling into crust and
bake until filling is puffed,
very light brown and softly
set in
center, about 45 minutes.
Transfer cheesecake to
rack and cool 30 minutes.
(Center may fall slightly.)


Increase oven temperature
to 400 F.
For Topping:
In medium bowl, whisk
sour cream, splenda and
vanilla extract to blend.
Pour mixture gently over
cheesecake, filling center
depression, and spread
evenly to edges.
Bake until set, about 8
minutes.
Transfer cheesecake to
rack and cool. Cover and
refrigerate overnight.
Cut around sides of pan to
loosen. Release pan sides.
Sift ground cinnamon and
nutmeg over
cheesecake.


Source:
"Bon Appetit - December
1992"
Carbs per serving - include all nutritional information if known: 58g carbs total
Effort (Easy, Average, Difficult): Easy
 


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