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No Bake Eggnog Cheesecake




  1. In a small mixing bowl combine the crushed wafers and margarine; 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.

Makes 10 to 12 servings.


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