egg nog cheesecake
Have not made this cheesecake but, thinking about Thanksgiving. Another plus,this is no bake.
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
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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