CREAMY EGGNOG CHEESECAKE
During the busy holiday season, serve this easy, no-bake cheesecake. Flavored with eggnog and a touch of nutmeg, it's festive and delicious.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Mix cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.
- Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved; stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine, then eggnog, beating well after each addition. Refrigerate until slightly thickened. Gently stir in whipped cream. Pour over crust.
- Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 30 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 21 g, Protein 5 g
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