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Creamy Eggnog Cheesecake

photo by:kraft
During the busy holiday season, serve this easy, no-bake cheesecake. Flavored with eggnog and a touch of nutmeg, it’s festive and delicious.
time
prep:
30 min
total:
4 hr 30 min
servings
total:
8 servings
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What You Need

1
cup  HONEY MAID 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

Make It

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.

Kraft Kitchens Tips

Special Extra
Garnish cheesecake with a light sprinkling of additional ground nutmeg just before serving.
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