HOLIDAY EGGNOG CHEESE CAKE
CRUST:
1 c. graham cracker crumbs
1/4 c. sugar
1/4 tsp. ground nutmeg
1/4 c. (1/2 stick) butter, melted
Mix all ingredients. Press into bottom of 9 inch springform pan. Bake 10
minutes at 350 degrees. Let cool.
FILLING:
1 env. unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 c. eggnog
1 c. whipping cream (whipped)
Soften gelatin in water, stir over low heat until dissolved. Beat cream
cheese and sugar at medium speed until well blended. Gradually add gelatin
and eggnog. Refrigerate until slightly thickened. Fold in whipped cream;
pour over crust. Refrigerate until firm. Garnish with additional whipped
cream and nutmeg if desired.
CRUST:
1 c. graham cracker crumbs
1/4 c. sugar
1/4 tsp. ground nutmeg
1/4 c. (1/2 stick) butter, melted
Mix all ingredients. Press into bottom of 9 inch springform pan. Bake 10
minutes at 350 degrees. Let cool.
FILLING:
1 env. unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 c. eggnog
1 c. whipping cream (whipped)
Soften gelatin in water, stir over low heat until dissolved. Beat cream
cheese and sugar at medium speed until well blended. Gradually add gelatin
and eggnog. Refrigerate until slightly thickened. Fold in whipped cream;
pour over crust. Refrigerate until firm. Garnish with additional whipped
cream and nutmeg if desired.
