Egg Nog Cheesecake

Pat Campbell


Have not made this cheesecake but, thinking about Thanksgiving. Another plus,this is no bake.


★★★★★ 2 votes

maybe 12-14, makes 9 in springform
35 Min


  • 1 can
    (13.5 oz pepperidge farm french vanilla pirouette cookies
  • 1/2cup
    graham cracker crumbs
  • 1/4 cup
    butter melted
  • two
    eight oz pkgs cream cheese, softened
  • 2 cups
    cold egg nog
  • 1 1/3 cups
    whole cold mlilk
  • 2 pkgs
    (3.4 oz each)instant vanilla pudding mix
  • 1/2 tsp
    rum extract
  • 1 cup
    whipping cream
  • 1/8 tsp
    ground nutmeg

How to Make Egg Nog Cheesecake


  1. Cut each cookie into two 2 1/2 inch sections; set aside.Crush remaining 1 inch pieces. In a small bowl, combine cookie crumbs, graham cracker crumbs, and butter; press into the bottom of a springform pan.
  2. In a large bowl, beat the cream cheese until smooth. Add egg nog, milk, pudding mixes, extract and nutmeg and beat until smooth; set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into pudding mixture and spoon over crust. Cover and refrigerate 6 hours or overnight. Prior to serving, remove sides of pan and arrange reserved cookies around cheesecake by pressing gently into sides.

Printable Recipe Card

About Egg Nog Cheesecake

Course/Dish: Cakes
Hashtags: #Cream #cheese #Nutmeg

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