Prep 15 mins
Cook 3 hrs
As the name says, this a SUPER easy eggnog cheesecake. It is also VERY rich. I suppose this could be lightened up by using fat free cream cheese, milk and possibly eggnog (if it exists, not sure on that one). Pressing the Pirouette cookies into the sides of the cake makes for a beautiful presentation on any holiday table. For an even prettier touch, tie a festive ribbon around the cake before presenting it to your guests or family. Recipe comes from "More Joys of Jello" cookbook. Cook time includes chill time.
- 11 ounces chocolate laced pirouette cookies (plain can be used but look for the chocolate laced)
- 1⁄3 cup graham cracker crumbs
- 3 tablespoons margarine, melted
- 16 ounces cream cheese, softened
- 2 cups eggnog, cold
- 2 cups milk, cold
- 2 (3 1/2 ounce) packages instant vanilla pudding or 2 (3 1/2 ounce) packages French vanilla instant pudding
- 1 tablespoon rum
- 1⁄8 teaspoon ground nutmeg
- Cool Whip, thawed, for garnish (optional)
- grated semisweet chocolate, for garnish (optional)
- Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
- Crush trimmed off ends into crumbs.
- Combine cookie and graham cracker crumbs with margarine.
- Press firmly into a 9-inch springform pan.
- Beat cream cheese with an electric mixer until smooth.
- Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
- Pour over graham cracker/cookie crust.
- Chill for at least 3 hours.
- Remove from fridge.
- Run a hot knife or metal spatula around the edges of pan to loosen.
- Remove sides of pan.
- Gently press reserved cookies onto the side of cake, cut sides down.
- Garnish as desired with Cool Whip and grated chocolate.
One of the nicest things about being Jewish is that you can have eggnog all year round and not feel "out-of-season" at all. I adore eggnog, and this was one yummy cheesecake. I had to make up my own eggnog (lots of recipes here at Zaar), but followed the recipe to a tee, with the exception of leaving off the reserved cookies on the side of the cake. Instead of Cool Whip I made up my own whipped cream and flavored it with a bit of rum extract, to go with the eggnog theme. I made this recipe as part of Pick Your Chef July 2003, but this recipe is going to be part of my repetoire from now on, it's luscious!
This was very good. Tasted super Eggnoggy, which is a good thing. The only problem I had was, that this didn't set up very firm, so it was kind of a mess to cut up and dish out.Not that anyone minded :) Next time I might decrease the eggnog and milk each by about 1/4 of a cup to make it a little firmer. Thank you for posting this wonderful recipe.
My 14yo daughter made this for a youth-group Church auction. She garnished it with a few sprigs of mint centered on top to add a little color, and did use a pretty ribbon to tie around it-which also helped keep all those cookies in place during transport. It turned out beautiful, was incredibly simple to assemble, and as a friend to the woman who bought it, I was able to get a slice--WOW was it good! Now my daughter is asking for it for her birthday cake.