Eggnog Cheese Pie with Bourbon Cream

Eggnog Cheese Pie with Bourbon Cream
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • ½ cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
  • 1 large egg white
  • + 39 more ingredients
    • Bourbon cream:
    • 2 tablespoons eggnog
    • ½ cup (4-ounces) block-style fat-free cream cheese, softened
    • 2 large eggs
    • Crust:
    • 2 tablespoons all-purpose flour
    • ¾ cup frozen fat-free whipped topping, thawed
    • 1/8 teaspoon salt
    • ¾ cup frozen fat-free whipped topping, thawed
    • ½ cup plain fat-free yogurt
    • Crust:
    • Bourbon cream:
    • 1 teaspoon bourbon
    • ½ cup (4-ounces) block-style fat-free cream cheese, softened
    • 1/8 teaspoon salt
    • Filling:
    • 1 teaspoon vanilla extract
    • 2 tablespoons granulated sugar
    • 2 tablespoons eggnog
    • Filling:
    • 1 ½ tablespoons butter, melted
    • 32 low-fat graham crackers (8 cookie sheets)
    • ½ cup plain fat-free yogurt
    • Cooking spray
    • 2 tablespoons granulated sugar
    • 2 large egg whites
    • 1 ½ tablespoons butter, melted
    • 2 tablespoons granulated sugar
    • ½ cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
    • 1/8 teaspoon grated nutmeg
    • 2/3 cup eggnog
    • 1/8 teaspoon grated nutmeg
    • 1/3 cup granulated sugar
    • 1/3 cup granulated sugar
    • 1 teaspoon bourbon
    • Cooking spray
    • 2/3 cup eggnog
    • 1 large egg white
    • 32 low-fat graham crackers (8 cookie sheets)

Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on...

View full recipe at My Recipes

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