Ingredients: |
Ingredients: 1 c graham cracker crumbs
2 tbsp. granulated sugar (can use less)
1/4 c margarine or butter, melted
Filling:
1 envelope unflavored gelatin
1/4 c light rum
1/4 c boiling water
3 eggs separated
2 tbsp. gran. sugar
1 lb light cream cheese, softened
1 can Eagle Brand - low fat sweetened condensed milk
2 tsp vanilla
1/4 c gran sugar (can use less)
1 1/2 c whipping cream
sprinkle of nutmeg
|
Directions: |
Directions:Crust: in med bowl, combine graham crumbs, sugar and melted marg/butter. Press well into 9" springform pan (I doubled up on recipe and baked in square 9x13 pyrex dish - cut into squares). Bake in 350 oven for 10 min. Let cool.
Filliing: in small bowl sprinkle gelatin over rum; let stand 5 min. Add boiling water and stir until gelatin is dissolved. In small saucepan, whisk together egg yolks and tsp sugar. Whisk in gelatin mixture and cook over med heat stirring constantly, until mixture comes to a boil. Remove from heat and set aside. In large bowl, with elec. mixer beat cream cheese, condensed milk, gelatin mixture and vanilla until smooth. Chill 20 to 30 min. or until partially set Beat egg whites until they hold soft peaks, beat in 1/4 c sugar until mixture holds stiff peaks. In small bowl whip 1/2 c whipping cream until thick. Fold egg whites,, then whipped cream into cream cheese mixture. Pour over prepared crust; chill until set, several hours or overnight. To serve, whip remaining cream and spread over top; sprinkle with nutmeg. |
This recipe for Rum & Eggnog Cheesecake is from