RUM & EGGNOG CHEESECAKE

Crumb Crust
• 1 cup graham wafer crumbs
• 2 tbsp granulated sugar
• 1/4 cup butter, melted

Filling
• 1 envelope unflavored gelatin
• 1/4 cup light rum
• 1/4 cup boiling water
• 3 eggs separated
• 2 tbsp granulated sugar
• 1 lb light cream cheese, softened
• 1 can 300g low fat sweetened condensed milk
• 2 tsp vanilla
• 1/4 cup granulated sugar
• 1-1/2 cups whipping cream
• nutmeg

Crust:

In medium bowl, combine graham wafer crumbs, sugar and melted margarine. Press well into 9-inch spring form pan. Bake in 350o oven for 10 minutes; let cool

Filling:

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 tbsp sugar. Whisk in gelatin mixture and cook over medium heat, stirring constantly, until mixture comes to boil. Remove from heat and set aside. In large bowl, with electric mixer beat cream cheese, condensed milk, 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.

Makes 10 servings.