Recipe - No-Bake Eggnog Cheesecake

Three fourths cup Graham cracker crumbs
One half cup Sugar; divided
One half teaspoon Ground nutmeg
One fourth cup Butter; melted
1 Envelope; (0.25 ounce)
unflavored gelatin
One fourth cup Cold water
8 ounce Cream cheese; softened
1 cup Eggnog
1 cup Heavy cream

In a small bowl, combine the graham cracker crumbs, One fourth cup sugar, the
nutmeg, and butter; mix well. Press into the bottom of an 8inch square
baking dish; set aside. In a small saucepan, combine the gelatin and water;
set aside for 5 minutes to soften. Stir over low heat for 3 to 4 minutes,
or until the gelatin is dissolved; remove from the heat and set aside. In a
large bowl, with an electric beater on medium speed, beat the cream cheese
and the remaining One fourth cup sugar until well blended. Stir in the dissolved
gelatin and the eggnog until well blended. Chill for 8 to 10 minutes, or
until slightly thickened. In a mediumsized bowl, whip the cream until
stiff peaks form. Fold the whipped cream into the eggnog mixture, then pour
over the prepared crust. Cover and chill for at least 3 hours before
serving.

Note: You can make this even easier by using 2 cups prepared whipped
topping instead of whipping the heavy cream yourself. For an extraspecial
holiday look, sprinkle the top with some additional nutmeg, drizzle with a
bit of melted chocolate, or dot with red and green maraschino cherries.

Recipe by: MR FOOD

Posted to MCRecipe Digest V1 #1042 by Meg Antczak
meginny@frontiernet.net on Jan 24, 1998