Super Easy Eggnog Cheesecake
- Ready In:
- 3hrs 15mins
- Ingredients:
- 11
- Yields:
-
8-10 slices
ingredients
- 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 (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)
directions
- 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.
- Serve!
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Reviews
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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!
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This was delicious! I had made it for Christmas dessert and it was a hit - got compliments from folks that rarely comment on anything I make. That said, although it was in the fridge almost a full day, it wasn't firm enough for me either (as mentioned by another reviewer) - better the 2nd day, but still not there. I decided to make another, replacing the 2 cups of milk with a 5 oz. can of condensed milk, and it was perfection. Thank you for posting, as I can see this will be a holiday tradition in my family.
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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.
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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.
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I made this for a party at work and everyone loved it. I got many requests for the recipe. I used crushed ginger snap crumbs for the crust and fixed it in a baking pan, garnishing it with more crumbs and nutmeg. I think next time I'll use all eggnog and no milk to intensify the eggnog flavor. This could be addictive.
RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>