I make this cheese cake every year and my family loves it.
You can substitute some of the ingredients to make it a low fat cheese cake. Use graham cracker pie crust if you like instead of the Pillsbury pie crust, or make your own pie crust. I like to make things as simply as possible yet still be able to decorate it for the holidays which is why I use the Pillsbury pie crust. I like to use the excess dough to cut out little holly leaves to put around the edge of the pie. Just dresses it up really nice. Another way I make this is to use a graham cracker crust and decorate the edges with whipped cream and sprinkle some nutmeg on top.
Crust: is a simple Pillsbury pie
crust. Save excess crust dough to make holly leaves to put on the top
of the cheese cake later if you like. I liked to make the holly leaves
separate on a cookie sheet and brown them slightly then paint with
green cookie icing/glaze and place on the top of the pie.
1 package unflavored gelatin
1 1/2 cups eggnog (I used the canned eggnog)
1 cup powdered sugar
1/4 cup margarine or butter softened
2 (8oz) pkg cream cheese softened (you can use low fat cream cheese and no one will ever know)
1/4 teaspoon nutmeg
1/2 teaspoon rum extract
bake pie crust in 9 inch pie pan till golden brown.
cook: in saucepan gelatin over 1/2 cup of eggnog. Let stand for 1 minute to
soften gelatin. cook over medium heat: set aside.
In large mixing bowl combine powdered sugar, margarine/butter and cream cheese. Beat at low speed till light and fluffy. Gradually add nutmeg, rum, gelatin mixture and remaining eggnog. Beat on high speed until smooth.
Refrigerate 15 minutes or until mixture mounds slightly when stirred;
pour into cooled pie crust. Refrigerate until firm, about 4 hours.
Sprinkle with nutmeg. STore in fridge… serves about 10.
Decorate with your holly leaf pie crust cut outs if you like.