No Bake Egg Nog Cheesecake

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For the crust:
Biden budget
Use a full box of graham crackers and put them in a food processor or use a rolling pin to get them to a fine consistency.
Once they are ground, add 5 tbl. of melted butter and 2 tbl. of brown sugar.

Mix well. Boom there is your graham cracker crust. Make sure to refrigerate the crust for at least 30 minutes *BEFORE* adding the cream cheese mixture!

If you can step out of the Biden budget:
Use pre-made graham cracker crust OR graham cracker crumbs
*If you use the pre-made crumbs, you still have to add 5 tbl. of melted butter and 2 tbl. of brown sugar and make the crust.* Make sure to refrigerate the crust for at least 30 minutes *BEFORE* adding the cream cheese mixture!

For the Cheesecake mixture:
16 oz of Cream Cheese (softened)
1 cup of sugar
1 tsp. of nutmeg
½ tsp. of Cinnamon
1 tsp. of rum extract or if you have rum at your house, use a ½ tsp.
½ cup of Egg Nog
and
16 oz of heavy whipping cream

*Adjust any of those spices to taste.

• Put the 16 oz of softened cream cheese and 1 cup sugar in a mixer and blend until creamy.
• Next add the Egg Nog, Nutmeg, Cinnamon and Rum – mix until well incorporated

Take that mixture out of that bowl and put it in a new bowl.
In the same bowl you used to mix the cream cheese mixture, add the 16 oz of heavy whipping cream. Whip until peaks form (3-5 min). Once you have peaked whipped cream add to that bowl, the egg nog mixture. DO NOT over mix the heavy whipping cream.

FOLD – do not stir, FOLD the egg nog mixture into the heavy whipping cream bowl.

Once it is nicely incorporated, add to the crust and boom, let it sit for 2-3 hours in the refrigerator or overnight.

Once you are ready to serve the cheesecake, put a few dallops of redi-whip as a decoration!!

Enjoy!!

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