Eggnog Cheesecake Mousse

1. 1

   Graham Crumb Topping: Melt butter in saute pan on medium heat.

2. 2

   Stir in graham crumbs and sugar; cook until lightly toasted, stirring constantly.

3. 3

   Cool.

4. 4

   Cheesecake Mousse: Beat cream with mixer until stiff; set aside.

5. 5

   Spoon cheesecake batter into bowl.

6. 6

   Add rum and half the nutmeg; stir with rubber spatula until blended.

7. 7

   Fold in half the whipped cream just until blended.

8. 8

   Repeat with remaining whipped cream; spoon into piping bag.

9. 9

   For each serving: Pipe 2 oz.

10. 10

    Cheesecake Mousse into 5 oz.

11. 11

    glass; sprinkle with 1 Tbsp.

12. 12

    Graham Crumb Topping.

13. 13

    Cover with another 2 oz.

14. 14

    of mousse.

15. 15

    Garnish with a pinch of the remaining nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.