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Eggnog Cheesecake Recipe
|Chocolate laced pirouette cookies||11 Ounce (2 Packages)|
|Graham cracker crumbs||1⁄3 Cup (5.33 tbs)|
|Spread sticks||3 Tablespoon, melted|
|Cream cheese||16 Ounce, softened (2 Packages)|
|Canned eggnog/Dairy||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Light rum||1 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 2913 Calories from Fat 2170
% Daily Value*
Total Fat 246 g378.4%
Saturated Fat 128.9 g644.5%
Trans Fat 0 g
Cholesterol 886.3 mg
Sodium 1911.9 mg79.7%
Total Carbohydrates 124 g41.4%
Dietary Fiber 1.5 g6%
Sugars 81.7 g
Protein 58 g115.8%
Vitamin A 177.1% Vitamin C 13.5%
Calcium 143.6% Iron 16.1%
*Based on a 2000 Calorie diet
Crush short pieces; set aside long pieces for garnish.
Combine cookie crumbs, graham cracker crumbs and spread until well mixed.
Press firmly into bottom of 9-inch springform pan.
Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
Gradually add 1 cup of the eggnog, blending until smooth.
Add remaining 1 cup eggnog, milk, pudding mix, rum and nutmeg.
Beat until well blended, about 1 minute.
Pour into prepared pan.
Refrigerate 3 hours or until firm.
Run a small knife or spatula around side of pan to loosen cheesecake; remove side of pan.
Press reserved cookie pieces, cut sides down, into side of cake.
Garnish with whipped topping and additional cookies, if desired.