Super Easy Eggnog Cheesecake

Name: Super Easy Eggnog Cheesecake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 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 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)

(5)

Recipe by Malriah

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.

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READY IN: 3hrs 15mins

YIELD: 8-10 slices

UNITS: US

INGREDIENTS

Nutrition

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!