Eggnog-Citrus Cheesecake

• Crust:
• 2 qt. graham crumbs
• 1-1/2 cups butter, melted
• 1/2 cup brown sugar, packed
• Cheesecake:
• - Philadelphia Brick Cream Cheese, softened
• 1 qt. sugar
• 2 tsp. vanilla
• 20 each eggs
• 1 qt. eggnog
• 1/3 cup orange zest King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup lemon zest Safeway 4 ct For $5.00 thru 02/09

1. For Crust: Mix all ingredients; press onto bottom of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe).
2. Refrigerate while preparing cheesecake.
3. For Cheesecake: Beat cream cheese, sugar and vanilla in 12-qt.
4. 12 L bowl of mixer fitted with paddle attachment (or in 6-qt.
5. 6 L bowl for trial recipe) on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl.
6. Add eggs, 1 at a time, mixing after each addition just until blended.
7. Blend in eggnog and zest.
8. Pour over crusts.
9. Bake in 325 degrees F-standard oven 1 hour 40 min.
10. to 1 hour 45 min., or until centres are almost set.
11. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims.
12. Refrigerate 4 hours.

crust, graham crumbs, butter, brown sugar, cream cheese, sugar, vanilla, eggs, eggnog, orange zest king sooper, lemon zest

Taken from www.kraftrecipes.com/recipes/eggnog-citrus-cheesecake-114046.aspx (may not work)