No Bake Eggnog Cheesecake

3/4 cup graham cracker crumbs
1/2 cup sugar, divided
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter, melted
1 envelope (0.25 ounce) unflavored gelatin
1/4 cup cold water
1 package (8 ounces) cream cheese, softened
1 cup eggnog
1 cup (1/2 pint) heavy cream

In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, the nutmeg, and butter; mix well. Press into the bottom of an 8-inch square baking dish; set aside.

In a small saucepan, combine the gelatin and water; set aside for 5 minutes to soften. Stir over low heat for 3 to 4 minutes, or until the gelatin is dissolved; remove from the heat and set aside.

In a large bowl, with an electric beater on medium speed, beat the cream cheese and the remaining 1/4 cup sugar until well blended.

Stir in the dissolved gelatin and the eggnog until well blended. Chill for 8 to 10 minutes, or until slightly thickened.

In a medium-sized bowl, whip the cream until stiff peaks form. Fold the whipped cream into the eggnog mixture, then pour over the prepared crust.

Cover and chill for at least 3 hours before serving.

9 servings

Note: You can make this even easier by using 2 cups prepared whipped topping instead of whipping the heavy cream yourself. For an extra-special holiday look, sprinkle the top with some additional nutmeg, drizzle with a bit of melted chocolate, or dot with red and green maraschino cherries