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Rum & Eggnog Cheesecake




Source of Recipe


EAGLE BRAND®


List of Ingredients




1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup margarine or butter, melted
1 envelope unflavored gelatin
1/4 cup light rum
1/4 cup boiling water
3 eggs, separated
2 tablespoons granulated sugar
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons vanilla
1/4 cup granulated sugar
1 1/2 cups whipping cream
Nutmeg


Recipe



Preheat oven to 350°.
In medium bowl, combine graham crackers, sugar and melted margarine. Press well into 9-inch springform pan. Bake 10 minutes; let cool.
In small bowl, sprinkle gelatin over rum; let stand for 5 minutes. Add boiling water and stir until gelatin is dissolved. In small saucepan, whisk together egg yolks and 2 tablespoons sugar. Whisk in gelatin mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and set aside.
In large bowl with electric mixer, beat cream cheese, EAGLE BRAND®, gelatin mixture and vanilla until smooth. Chill 20 to 30 minutes or until partially set. Beat egg whites until they hold soft peaks; beat in 1/4 cup sugar until mixture holds stiff peaks. In small bowl whip 1/2 cup whipping cream until thick. Fold egg whites, then whipped cream into cream cheese mixture. Pour over prepared crust; chill until set, several hours or overnight. To serve, whip remaining cream and spread over top; sprinkle with nutmeg.