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Eggnog: Country Eggnog Cheesecake

Source of Recipe

unknown


List of Ingredients

CRUST:
1 1/4 cups Quaker oats, uncooked
1/3 cup chopped nuts
1/3 cup butter, melted
3 tablespoons firmly packed brown sugar

FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
8 ounces cream cheese
1/2 cup sugar
1 dash salt
1 cup eggnog
1/4 teaspoon rum extract
1 cup heavy cream, whipped


Recipe

For crust, toast oats and nuts in large shallow baking pan in preheated moderate oven (350ºF) about 12 minutes. Combine oats, nuts, butter and brown sugar; mix well. Press onto bottom of lightly greased 9 inch springform pan or 8 inch square baking dish. Chill.

For filling, soften gelatin in cold water; stir over low heat until dissolved. Combine cream cheese, sugar and salt; mix on medium speed of electric mixer until well blended. Gradually add eggnog, gelatin and extract; chill until thickened. Fold in whipped cream; pour over crust. Chill until firm. Sprinkle with nutmeg and garnish with pecan halves, if desired. Makes 9 inch round cheesecake.