No Bake Eggnog Cheesecake

Yield: 10 to 12 servings

Ingredients

• 1 1/4 cups finely crushed vanilla wafers (30 wafers)
• 3 tablespoons butter, melted
• 1/3 cup granulated sugar
• 1 envelope unflavored gelatine
• 1 cup canned or dairy eggnog
• 4 beaten egg yolks
• 1/4 teaspoon ground nutmeg
• 16 ounces cream cheese, softened
• 2 tablespoons milk
• 4 egg whites
• 1/2 cup granulated sugar
• 1/2 cup whipping cream
• Shaved chocolate or crushed vanilla wafers (optional)

Instructions

1. In a small mixing bowl combine the crushed wafers and butter; toss thoroughly. Press crumb mixture into bottom of 9-inch pie pan. Chill one hour or until firm.
2. Meanwhile, in a medium saucepan combine sugar and gelatine.
3. Stir in eggnog, egg yolks and nutmeg. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.
4. In a large mixing bowl beat cream cheese with electric mixer on medium speed for 30 seconds or until softened; gradually beat in gelatine mixture.
5. Stir in milk. Chill until partially set.
6. In a medium mixing bowl beat egg whites on medium speed, until soft peaks form (tips curl). Gradually add remaining sugar, beating to stiff peaks.
7. In a small mixing bowl beat cream to soft peaks.
8. Fold whites and whipped cream into gelatine mixture.
9. Turn into crumb-lined pan. Cover; chill until firm, several hours or overnight.
10. Loosen sides of cheesecake from pan with spatula; remove sides.
11. Sprinkle shaved chocolate or wafer crumbs around the top edge of the cheesecake.