Eggnog Cheesecake
- Reviews 5
Ready In: 3 hrs 10 mins
Serves: 12
Ingredients
- 2 (5 1/2ounce) packages chocolate laced pirouette cookies
- 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 1/2ounce) packages instant vanilla pudding or 2 (3 1/2ounce) packages French vanilla instant pudding
- 1 tablespoon rum
- 1⁄8 teaspoon nutmeg, ground
- Cool Whip
- holiday ribbon, 36 inches (optional)
- parchment paper (10 inch by 10 inch piece)
Directions
- Trace springform pan onto a piece of parchment. Place in bottom of pan before continuing. (This will help in getting cake out of pan easier).
- Reserve one cookie for garnish, if desired.
- Cut 1 inch piece off one end of each of the remaining cookies.
- Crush 1 inch pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and margarine until well mixed.
- Press crumb mixture firmly into bottom of 9-inch springform pan.
- Beat cream cheese at low speed until smooth.
- Gradually add 1 cup of the eggnog, blending until mixture in very smooth.
- Add remaining eggnog, milk, pudding mix, rum and nutmeg.
- Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan.
- Chill until firm, about 3 hours.
- Run hot metal spatula or knife around edges of pan before removing sides of pan.
- Press remaining cookies, cut side down, into sides of cake. Wrap ribbon around cookies and tie.
- Just before serving garnish with Cool Whip and reserved cookie, if desired.
- Tie ribbon around cake if desired.
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