Eggnog Cheese Pie With Bourbon Cream

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 32 low-fat graham crackers
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons butter, melted
• 1 large egg
• cooking spray
• 1/2 cup plain fat-free yogurt
• 4 ounces low-fat cream cheese, softened
• 4 ounces fat free cream cheese, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2/3 cup eggnog
• 2 large egg whites
• 2 tablespoons granulated sugar
• 3/4 cup frozen fat-free whipped topping, thawed
• 2 tablespoons eggnog
• 1 teaspoon bourbon
• 1/8 teaspoon grated nutmeg

Recipe

• 1 preheat oven to 350°.
• 2 to prepare crust, place crackers in a food processor; process until crumbly. add 2 tablespoons sugar, butter, and 1 egg ; 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 a wire rack for 15 minutes.
• 3 reduce oven temperature to 325°.
• 4 to prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. cover with additional paper towels; let stand 5 minutes. scrape into a bowl using a rubber spatula. place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. add eggs, one at a time, beating well after each addition. combine sugar, flour, and salt, stirring with a whisk. add sugar mixture to cheese mixture; beat until combined. add yogurt to cheese mixture; add eggnog. beat at low speed just until combined.
• 5 beat 2 egg whites with a mixer at medium speed until soft peaks form. add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. gently fold egg whites into the eggnog mixture. pour filling into prepared crust. bake at 325° for 40 minutes or until center is almost set. cool completely on wire rack. chill overnight.
• 6 to prepare bourbon cream, place the whipped topping in bowl. gently fold in 2 tablespoons eggnog and bourbon; chill. top each pie slice with bourbon cream; sprinkle with nutmeg before serving.