Eggnog Cheesecake Recipe
Summary
Ingredients
2 packages (5 1/2 ounces each) chocolate laced pirouette cookies
1/3 cup graham cracker crumbs
3 tablespoons Spread Sticks, melted
2 packages (8 ounces each) Cream Cheese, softened
2 cups canned or dairy eggnog
1 cup milk
2 packages (4-serving size each) French Vanilla or Vanilla Flavor Instant Pudding & Pie Filling
1 tablespoon light rum
1/8 teaspoon ground nutmeg
Whipped Topping, thawed (optional)
Directions
Cut 1 inch crosswise off each cookie.
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.
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.
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