No Bake Eggnog Cheesecake

By McLean

Ingredients

• 1/4 cup graham cracker crumbs
• 1/2 cup sugar, divided
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter, melted
• 1 (0.25 oz.) envelope unflavored gelatin
• 1/4 cup cold water
• 1 (8 oz.) package cream cheese, softened
• 1 cup eggnog
• 1 cup (1 1/2 pint) heavy cream

Preparation

Step 1

In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, nutmeg, and butter; mix well. Press into bottom of 8-inch-square baking dish; set aside.

In smal saucepan, combine gelatin and water; stir over low heat 3 to 4 minutes, until dissolved. Remove from heat; set aside.

In large bowl, with an electric beater on medium speed, beat cream cheese and the remaining 1/4 cup sugar until well blended. Stir in dissolved gelatin and eggnog until well blended. Refrigerate 8 to 10 minutes, until slightly thickened.

In a medium-sized bowl, whip cram. Fold whipped cream into eggnog mixture, then pour over prepared crust, cover, and chill 3 to 4 hours before serving.

Note: Sprinkle the top with some additional nutmeg if desired.