Name: No-Bake Eggnog Cheesecake
Ingredients: 3/4 c Graham cracker crumbs; 1/2 c Sugar; divided; 1/2 ts Ground nutmeg; 1/4 c Butter; melted; 1 Envelope; (0.25 ounce) unflavored gelatin; 1/4 c Cold water; 8 oz Cream cheese; softened; 1 c Eggnog; 1 c Heavy cream

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		D, E, S, S, E	9	Servings

INGREDIENTS

3/4	c	Graham cracker crumbs
1/2	c	Sugar; divided
1/2	ts	Ground nutmeg
1/4	c	Butter; melted
1		Envelope; (0.25 ounce) unflavored gelatin
1/4	c	Cold water
8	oz	Cream cheese; softened
1	c	Eggnog
1	c	Heavy cream

INSTRUCTIONS

In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, the
nutmeg, and butter; mix well. Press into the bottom of an 8-inch square
baking dish; set aside. In a small saucepan, combine the gelatin and water;
set aside for 5 minutes to soften. Stir over low heat for 3 to 4 minutes,
or until the gelatin is dissolved; remove from the heat and set aside. In a
large bowl, with an electric beater on medium speed, beat the cream cheese
and the remaining 1/4 cup sugar until well blended. Stir in the dissolved
gelatin and the eggnog until well blended. Chill for 8 to 10 minutes, or
until slightly thickened. 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 and chill for at least 3 hours before
serving.
Note: You can make this even easier by using 2 cups prepared whipped
topping instead of whipping the heavy cream yourself. For an extra-special
holiday look, sprinkle the top with some additional nutmeg, drizzle with a
bit of melted chocolate, or dot with red and green maraschino cherries.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1042 by Meg Antczak
<meginny@frontiernet.net> on Jan 24, 1998

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