Holiday Eggnog Cheesecake
Yield
10 servingsPrep
30 minCook
0 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | cup |
margarine
melted |
|
| 1 | Env. |
gelatin, unflavored
unflavored |
*
|
| ¼ | cup |
water
cold |
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
eggnog
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 59 | ml |
margarine
melted |
|
| 1 | Env. |
gelatin, unflavored
unflavored |
*
|
| 59 | ml |
water
cold |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 237 | ml |
eggnog
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened; fold in whipped cream.
Pour over crust; chill until firm.
VARIATION: Ingrease sugar to ⅓ cup Substitute milk for eggnog. Add 1 teaspoon vanilla and ¾ teaspoon rum extract. Continue as directed.
