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No-bake Eggnog Cheesecake

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

INGREDIENTS

3/4 c Graham cracker crumbs
1/2 c Sugar, divided
1/2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 327
Calories From Fat: 218
Total Fat: 24.8g
Cholesterol: 94.2mg
Sodium: 151mg
Potassium: 104mg
Carbohydrates: 23.8g
Fiber: <1g
Sugar: 22.5g
Protein: 4.1g


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