Splendid Eggnog Cheesecake - cooking recipe

Ingredients

For crust
1 cup all-purpose flour
1 cup oats
2 tablespoons Splenda granular
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup unsalted butter, melted
For filling
2 1/2 lbs cream cheese, at room temperature
1 3/4 cups Splenda granular
3 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
1 tablespoon rum extract
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cinnamon
5 large eggs, at room temperature
For garnish
1/2 cup whipping cream
1 tablespoon Splenda granular
2 tablespoons rum
1/2 teaspoon pure vanilla extract
ground nutmeg, for sprinkling

Preparation

For crust, preheat oven to 350 \u00b0F (180 \u00b0C) and lightly grease a 10-inch (25 cm) springform pan.
In a food processor, pulse flour, oats, SPLENDA* Granular, cinnamon and salt to blend. Pour in melted butter and pulse until mixture becomes a rough, crumbly texture. Press into bottom of prepared pan and bake for 15 minutes. Allow to cool.
For filling, reduce oven temperature to 300 \u00b0F (140 \u00b0C). Beat cream cheese until smooth. Add SPLENDA* Granular, flour, extracts, nutmeg and cinnamon and blend well, scraping down sides of bowl often. Add eggs one at a time, scraping well after each addition. Pour filling over cooled crust and bake for 55 to 65 minutes, until outside edges are set but centre still jiggles a bit. Allow to cool for 1 hour before chilling overnight.
For garnish, whip cream to soft peaks and fold in SPLENDA* Granular, rum and vanilla. To serve, run a knife around edge of cheesecake to loosen and remove springform ring. Garnish top of cheesecake with whipped cream and a sprinkle of nutmeg before presenting, or slice cheesecake and serve with a dollop of cream.