egg nog cheesecake

Name: Egg Nog Cheesecake
Prep time: 35 min
Yield: maybe 12-14, makes 9 in springform
Ingredients: 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

(2 RATINGS)

112 Pinches 1 Photo

Pat Campbell

pryor, OK

Updated on Oct 29, 2012

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

Rate

prep time 35 Min

cook time

method ---

yield maybe 12-14, makes 9 in springform

Ingredients

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

Step 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.

Step 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.
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