Eggnog Cheesecake

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Another delicious way to enjoy one of my favorite holiday treats - eggnog !!
2 pkgs (5 1/2-oz each) chocolate-laced pirouette cookies
1/3 cup graham cracker crumbs
3 Tbsp margarine, melted
2 pkgs (8-oz each) cream cheese, softened
2 cups cold prepared eggnog
2 cups cold milk
2 pkgs (4-serving size each) Jello instant pudding and pie filling, French Vanilla or Vanilla flavor
1 Tbsp rum
1/8 tsp ground nutmeg
Cool Whip (optional)
Ribbon (optional)
1. RESERVE 1 cookie for garnish, if desired.  Cut 1-inch piece off one end of each of the remaining cookies.  Crush 1-inch pieces into crumbs; set aside remaining cookies for sides of cake.  Combine cookie crumbs, graham cracker crumbs and margarine until well mixed.  Press crumb mixture firmly onto bottom of 9-inch springform pan. 
2. BEAT cream cheese at low speed of electric mixer until smooth.  Gradually add 1 cup of the eggnog, blending until mixture is very smooth.  Add remaining eggnog, milk, pudding mix, rum and nutmeg.  Beat until well blended, about 1 minute.  Pour cream cheese mixture carefully into pan.  Chill until firm, about 3 hours.   Run hot metal spatula or knife around edges of pan before removing sides of pan. 
3. PRESS remaining cookies, cut sides down, into sides of cake.  Garnish with Cool Whip around outer edge of cake, and place reserved cookie, broken into 2 pieces, in center of cake.  Tie decorative ribbon around cake if desired. 
Serves:  12
Meal   DinnerDish   Dessert
Cooking Method   BakedPrep Time   45 minutes

Carolyn Beck

Member since Jun 2008

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