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