Light Eggnog Cheesecake

• graham cracker crumbs↗1 cup
• Splenda granular↗2 tablespoons
• butter, melted↗1 tablespoon
• light cream cheese↗3 package

  (8 ounce)

• Splenda granular↗3⁄4 cup
• sugar↗1⁄4 cup
• flour↗3 tablespoons
• low-fat eggnog (I actually use Holly Nog, a soy eggnog)↗1 cup
• egg whites↗3 tablespoons
• rum↗1 tablespoon
• rum extract↗2 teaspoons
• nutmeg↗1⁄4 - 1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 325°F.

2. 2

   Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.

3. 3

   Bake for 10 minutes. Cool.

4. 4

   Preheat oven to 425 F (400 F convection).

5. 5

   Beat remaining ingredients until very smooth.

6. 6

   Bake for 10 minutes.

7. 7

   Reduce heat to 250 F (225 F convection).

8. 8

   Bake for 45 minutes or until center of cheesecake is firm but wiggly.

9. 9

   Remove from oven, immediately run knife around edges to loosen cheesecake.

10. 10

    Cool completely at room temperature before removing rim.

11. 11

    Refrigerate overnight before serving.