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
graham cracker crumbs
1/4 cup
butter melted
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


  • 1Cut 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.
  • 2In 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