Recipe For Cooking Rum And Eggnog Cheesecake

Toaster Oven Cakes :: Holiday Cakes

Rum and Eggnog Cheesecake

Crumb Crust
1 C. graham wafer crumbs
2 Tbsp. sugar
1/4 C. butter, melted

Filling
1 envelope unflavored gelatin
1/4 C. light rum
1/4 C. boiling water
3 eggs, separated
2 Tbsp. sugar
1 lb. cream cheese, softened
1 can sweetened condensed milk
2 tea. vanilla extract or flavoring
1/4 C. sugar
1 1/2 C. whipped cream
Nutmeg

Crust: In a med. bowl, combine graham wafer crumbs, sugar and melted butter. Press firmly into a 9-in. springform pan. Bake in 350 degree F oven for 10 min. Let cool.

Filling: In sm. bowl sprinkle gelatin over rum; let stand for 5 min. Add boiling water and stir until gelatin is dissolved.

In a sm. saucepan, whisk together egg yolks and sugar. Whisk in gelatin mixture and cook over med. heat, stirring constantly until mixture comes to boil. Remove from heat and set aside.

In a lrg. bowl with electric mixer, beat cream cheese, sweetened condensed milk, gelatin mixture and vanilla extract or flavoring 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 a sm. bowl whip 1/2 C. whipped cream until thick. Fold egg whites, then whipped cream into cream cheese mixture. Pour over prepared crust. Chill until set, several hr. or overnight.

To serve, whip remaining cream and spread over top, sprinkle with nutmeg.

Makes approximately 10 servings.