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Eggnog Cheesecake

Holidaycooking's picture
Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Occasion: 
Christmas
Ingredient: 
Cheese

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