Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

I found this recipe in the Dec/Jan 08 edition of Taste of Home magazine. I haven't made it yet but it looks really good. I'm storing it here for safe-keeping. The cook time is actually chilling time.

Ingredients Nutrition


  1. Cut 20 cookies into three (3) 2" sections and set aside. Crush remaining cookies.
  2. In a small bowl, combine the cookie crumbs with the graham cracker crumbs and melted butter.
  3. Press onto the bottom of a 9" springform pan.
  4. In large mixing bowl, beat the cream cheese until smooth.
  5. Beat in the eggnog, milk, pudding mixes, rum extract and nutmeg until smooth.
  6. Fold in the whipping cream (be sure to whip first).
  7. Pour over crust, cover and refrigerate at least 4 hours, or overnight.
  8. Just before serving, remove sides of pan.
  9. Arrange reserved cookes around dessert (standing up) and gently press into sides.
  10. Refrigerate leftovers.
  11. Cooking time is actually chilling time.


Most Helpful

This was really good. I only used one cup of milk but followed the rest of the directions. It was creamy and had a good egg nog flavor.

adena mangis December 20, 2011

I made this when I found it in my TOH magazine and saw the beautiful picture. My son loves eggnog so we decided to make it and bring it to my grandfather's suprise 70th Bithday Party which was also our Christmas get together. It was a HUGE hit. I knew it looked great when I over heard my aunts say "It has to be store bought to look that good!" It also tasted great. It was a little hard to serve and the crust was a little firm but it tasted great that way and fed well over 20 of us with left overs! I was going to post the recipe then found that it was already here. I didn't have chocolate shavings so I rolled out some tootsie rolls and made a big bow on top, it looked really nice. I will post the picture if I can figure out how to do that! Thanks for posting, it is definitely a keeper for me!

jenni2482 January 27, 2008

I made this recipe as stated. It was very easy and was one of the most beautiful desserts I've ever made BUT when we went to cut it, it was the consistency of pudding and the crust had setup like concrete. We ended up having to scrape the pudding off the crust and eat in bowls with a spoon. It also made a lot more filling than a 9" springform pan will hold. I could have filled a 5" springform with no problem. The pudding tasted good but I will not be making this again. I will use the idea of decorating with cookies on a regular cheesecake. I read the reviews on the Taste of Home site and the all complained about this recipe.

Nancy Ann January 11, 2008

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