1 c Graham Cracker Crumbs
1/4 ts Ground Nutmeg
1 Env. Unflavored Gelatin
8 oz Cream Cheese, Softened
1 c Eggnog
1/4 c Sugar
1/4 c Margarine, Melted
1/4 c Cold Water
1/4 c Sugar
1 c Whipping Cream, Whipped
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
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 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and
3/4 t rum extract. Continue as directed.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings