posted by alsgirl 10-25-98 6:05 AM
EGGNOG CHEESECAKE (9" springform)
CRUST:
1 c. Graham cracker crumbs
1/4 c. Brown sugar
1/4 c. Unsalted margarine, melted
FILLING:
1 Envelope unflavored gelatin
8 oz. Cream cheese
1/2 c. Sugar
3/4 c. Eggnog (or skim milk or 2% milk)
1/4 c. Rum
1 ts. Fresh orange zest, finely minced
1/4 ts. Nutmeg, freshly ground
GARNISH:
Orange zest, in strands
A sprinkle of freshly grated nutmeg
This easy, no-bake cheesecake is unbelievably rich yet
has about 25% of the calories of regular cheesecake.
1. FOR CRUST: Combine crumbs, sugar & margarine. Press into a 9" springform pan.
2. FOR FILLING: Mix gelatin with cold water; set over a pot of hot water to keep dissolved.
3. In a mixer, blend the cream cheese, sugar, eggnog
or milk, rum, orange zest & nutmeg.
4. Stir in gelatin mixture & combine thoroughly.
5. Pour into prepared curst; chill until firm, about
3-4 hours.
6. Garnish with orange shreds & nutmeg.
Serves 10-12
http://www.betterbaking.com/baker2/seasonal2ddegg.html
EGGNOG CHEESECAKE II (8" square pan)
3/4 c. Graham cracker crumbs
1/2 c. Sugar, divided
1/2 ts Ground nutmeg
1/4 c. Butter, melted (1/2 stick)
FILLING:
1 Envelope unflavored gelatin (.25 oz.)
1/4 c. Cold water
8 oz. Cream cheese, softened
1 c. Eggnog
1 c. Heavy cream OR 2 c. Cool Whip or prepared
whipped topping
1. In a small bowl, combine the crumbs, 1/4c. sugar, nutmeg & butter; mix well. Press into bottom of an 8" square
baking dish; set aside.
2. In a small saucepan, combine the gelatin & water; set aside for 5 minutes to soften. Stir over low heat for 3-4 minutes or until gelatin dissolves. Remove from heat and
set aside.
3. In a large bowl with mixer on medium speed, beat the cream cheese & the remaining 1/4c. of sugar until well
blended. Stir in the dissolved gelatin & the eggnog until well blended. Chill for 8-10 minutes, or until slightly
thickened.
4. In a medium-sized bowl, whip the cream until stiff peaks form. Fold the whipped cream into the eggnog mixture, then pour over the prepared crust. Cover & chill for at least 3 hours before serving.