1 cup graham cracker crumbs
1/2 cup granulated sugar, divided
1/4 cup butter or margarine, melted
1/4 teaspoon ground nutmeg
1 envelope unflavored gelatin
1/4 cup cold water
1 (8 ounce) package cream cheese, room temperature
1 cup eggnog
1 cup cold whipping cream, whipped
In a small bowl, mix cracker crumbs, 1/4 cup of sugar, butter and nutmeg. Press firmly onto the bottom of a 9" springform pan.
In a small saucepan place sprinkle gelatin over water. Let stand 1 minute. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring occasionally.
In a large mixing bowl, beat cream cheese and remaining 1/4 cup sugar on medium speed until well blended. Gradually add gelatin, then eggnog, beating well after each addition. Refrigerate until slightly thickened. Gently stir in whipped cream. Pour over crust.
Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake. Remove rim. Cut cheesecake into 8 slices to serve. Garnish cheesecake with a light sprinkling of additional ground nutmeg just before serving.
Store leftover cheesecake in refrigerator.
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