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Categories:
graham cracker crumbs sugar butter ground nutmeg unflavored gelatine cold water Philadelphia cream cheese eggnog cold whipping cream
Viewed: 30 - Published at: 4 years agoIngredients
- 1 cup graham cracker crumbs
- 1/2 cup sugar, divided
- 1/4 cup (1/2 stick) butter or margarine, melted
- 1/4 tsp. ground nutmeg
- 1 env. KNOX Unflavored Gelatine
- 1/4 cup cold water
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup eggnog
- 1 cup cold whipping cream, whipped
Method
- 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.
