Add 1 1/2 cups eggnog, and beat until blended. Fold
rom edge of cheesecake comes out clean. Cool cheesecake in pan on
eed to add in the eggnog and mix until smooth. After
xtract, and slowly add the eggnog while beating at low speed
aucepan with 2 tablespoons of eggnog and melt it over a
o low. Pour in the eggnog and vanilla; continue beating until
ust combined.
Stir in eggnog.
Pour filling into crust
sugar and gelatin. Stir in eggnog, egg yolks, and nutmeg. Cook
inutes or until center of cheesecake is firm but wiggly.
week.
For the Eggnog Cheesecake:
Preheat oven to 325
ust until combined.
Add eggnog and vanilla; beat just until
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 Celsius.
Substitute milk for eggnog.
Add 1 t vanilla and 3/4 t rum extract.
Continue as directed.
Soften gelatin in cold water.
Beat cream cheese and sugar. Gradually add gelatin and eggnog.
Refrigerate until slighlty thick.
Beat whipping cream until peaks form.
Fold in whipped cream.
Pour into prepared graham cracker crust.
Refrigerate until firm.
Garnish with whipped cream and grated nutmeg.
eat in egg, then add eggnog slowly, beating continuously, finally beat
dd the sour cream and eggnog separately, beating on low speed
beat in egg. Slowly beat eggnog into cream cheese mixture, followed
1 cup sugar, flour and eggnog; process until smooth. Blend in
ntil smooth.
Gradually add eggnog, milk, pudding mix, rum and
ool.
Meanwhile, make the cheesecake filling: In the bowl of
Cheesecake:
Combine 1st 3 ingredients;