Eggnog Cheesecake with Cherry Sauce

These delicious eggnog cheesecake served with cherry sauce are perfect for an anytime dessert. MORE+ LESS-

By Pillsbury Kitchens

Updated July 19, 2010

Ingredients

cup vanilla wafer cookie crumbs (about 24 wafers)

tablespoons butter, melted

(8-oz.) pkg. cream cheese, softened

cup sugar

eggs

3/4

cup dairy eggnog (do not use canned)

1/2

teaspoon rum extract

1/4

teaspoon nutmeg

(21-oz.) can cherry pie filling

1/4

cup frozen cranberry juice concentrate, thawed

1/4

teaspoon rum extract

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1

Heat oven to 350°F. In small bowl, combine crust ingredients; mix well. Press in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until set.
2

Meanwhile, beat cream cheese in large bowl at medium speed until light and fluffy. Gradually beat in sugar until smooth. At low speed, add eggs 1 at a time, beating just until combined after each addition. Add eggnog, rum extract and nutmeg; beat until smooth.
3

Remove crust from oven. Reduce oven temperature to 325°F. Pour cream cheese mixture over partially baked crust. Return to oven; bake at 325°F. for 55 to 65 minutes or until set. Cool in pan on wire rack for 30 minutes. Run knife around sides of pan to loosen. Cool 2 hours or until completely cooled. Refrigerate at least 2 hours.
4

Just before serving, in medium bowl, combine all sauce ingredients; mix well. To serve, carefully remove sides of pan. Cut cheesecake into wedges; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.