During the busy holiday season, serve this easy, no-bake cheesecake. Flavored with eggnog and a touch of nutmeg, it’s festive and delicious.
What You Need
Original recipe yields 8 servings
1 cup 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
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Let's 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.
Savor a serving of this crowd-pleasing dessert on special occasions.
Garnish cheesecake with a light sprinkling of additional ground nutmeg just before serving.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.