Ingredients

How to make it

  • Combine first 4 ingredients; stir well. Firmly press crumb mixture onto bottom and 1 1/2" up sides of a lightly greased 9" springform pan. Bake at 325° for 12 to 15 minutes. Remove to a wire rack; let cool.
  • Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar and cornstarch, beating well. Add eggs, one at a time, beating after each addition. Stir in eggnog, rum, and brandy. Pour batter into prepared crust.
  • Bake at 325° for 1 hour. (Center will be soft.) Remove from oven and gently run a knife around edge of pan to release cheesecake from sides; return to oven. Turn oven off; leave cheesecake in oven, with oven door partially opened, 30 minutes. Let cool to room temperature in pan on a wire rack. Cover and chill 8 hours.
  • Sugared Rose Petals:
  • Pull the petals free from one rose. Lightly coat each petal on both sides with egg substitute, using a small paintbrush.
  • Sift a small amount of sugar over the coated petals, turning them carefully to coat both sides. Set on wax paper to dry at least 1 hour. Repeat procedure with remaining roses, egg substitute, and sugar.

Reviews & Comments 6

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    " It was excellent "
    jett2whit ate it and said...
    Whoa yeah! Yummy
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great tastey recipe thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    debwin ate it and said...
    sounds beautiful,festive...and delicious.
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    yummmmmmm you know im a sucker for cheesecakes hahahaha thanks
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  • justjakesmom 11 years ago
    God knows I have enough rose petals for this one! Sounds delicious.
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Oh my goodness! ^5
    Was this review helpful? Yes Flag

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