10 servings

1 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 cup margarine, melted
1 envelope unflavored gelatin
1/4 cup cold water
8 ounces cream cheese, softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, whipped

Directions:
Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened; fold in whipped cream.
Pour over crust; chill until firm.
VARIATION: Ingrease sugar to 1/3 c.
Substitute milk for eggnog.
Add 1 t vanilla and 3/4 t rum extract.
Continue as directed.

Yields: 10 (4oz) servings

Ingredients:

6 lg egg; beaten
2 c Milk
1/3 c Sugar
4 tb light rum
4 tb bourbon
1 tsp vanilla
1 c whipping cream
2 tb Sugar
1 ground nutmeg
In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat.

Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Sitr in run, bourbon, and vanilla. Chill 4-24 hours.

At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from. transfer chilled egg mixture to a punch bolw. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.