During the busy holiday season, serve this easy, no-bake cheesecake. Flavoured with eggnog and a touch of nutmeg, it’s both festive and delicious.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 env. unflavoured gelatine
1/4 cup cold water
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar, divided
1 cup eggnog
1 cup graham crumbs
1/4 tsp. ground nutmeg
1/4 cup butter, melted
1 cup whipping cream
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How do I make it ?
Sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Cool slightly.
Beat cream cheese and 1/4 cup sugar in large bowl with mixer until blended. Gradually add gelatine, then eggnog, beating well after each addition. Refrigerate until slightly thickened.
Combine graham crumbs, nutmeg, butter and remaining sugar; press onto bottom of 9-inch springform pan. Beat whipping cream with mixer on high speed until stiff peaks form; stir gently into cream cheese mixture. Pour over crust.
Refrigerate 4 hours or until firm. Run knife around rim of pan to loosen cake; remove rim.
Kraft Kitchen Tips!
Garnish with sliced fresh strawberries just before serving.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 18 g
Cholesterol 115 mg
Sodium 280 mg
Carbohydrate 26 g
Fibre 1 g
Sugars 19 g
Protein 6 g
8 servings, 1 piece (131 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.