Ingredients
- 1 env
- 240 gr eggnog
- 240 ml whipping cream
- 230 ml cream cheese
- 100 gr graham cracker crumbs
- 100 gr sugar
- 60 ml water (cold)
- 55 gr margarine
- 1 gr nutmeg (ground)
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 23 cm springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to one third c. Substitute milk for eggnog. Add 1 t vanilla and 0.75 t rum extract. Continue as directed.
