No-bake eggnog cheesecake

1 servings

Ingredients

Quantity Ingredient
1¼ cup Vanilla wafers,finely crush
(30 wafers)
3 tablespoons Butter, melted
⅓ cup Sugar
1 pack Unflavored gelatin
1 cup Eggnog
4 Egg yolks, beaten
¼ teaspoon Ground nutmeg
16 ounces Cream cheese, softened
2 tablespoons Rum or milk
4 Egg whites
½ cup Sugar
½ cup Whipping cream
Shaved chocolate or crushed
Crushed vanilla wafers (opt)

Directions

In a small mixing bowl combine the 1¼ cups crushed wafers and melted butter; toss to thoroughly combine. Press crumb mixture into bottom and ½ inch up sides of a 9-inch springform pan to form a firm even crust. Chill about 1 hour or till firm. In a medium saucepan combine the ⅓ cup sugar and gelatin. Stir in eggnog, eggyolks, and nutmeg. Cook over medium heat, stirring constantly, till mixture just comes to a boil. Remove from heat. In a large mixer bowl, beat cream cheese with mixer on medium speed for 30 seconds or till softened; gradually beat in gelatin mixture. Stir in rum or milk. Chill till partially set. In a medium mixer bowl, beat egg whites on medium speed, till soft peaks form. Gradually add remaining sugar, beating to stiff peaks. In a small bowl beat cream to soft peaks. Fold whites and whipping cream into gelatin mixture. Turn into crumb-lined pan. Cover; chill till firm, 3 to 24 hours.

Loosen sides of cheesecake from pan with a spatula; remove sides.

Sprinkle shaved chocolate or wafer crumbs around the top edge of cheesecake.

Source: Carol Shell

Submitted By FLOYD SHELL On 10-05-94

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