Eggnog Cheesecake #1
Author/Submitted by: Treasury of Christmas Recipes (1991)
chocolate-laced pirouette cookies
graham cracker crumbs
instant vanilla pudding and pie filling,
4-serving size each
Beat cream cheese at low speed of electric mixer until smooth. Gradually add 1 cup of eggnog, blending until mixture is very smooth. Add remaining eggnog, milk, pudding mix, rum, and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture
carefully into pan. Chill until firm, about 3 hours. Run hot metal spatula or knife around edges of pan before removing sides of pan.
Press remaining cookies, cut-sides down, into sides of cake. Garnish with whipped topping and reserved cookie, if desired. Tie ribbon around cake, if desired.
Reserve 1 cookie for garnish, if desired. Cut 1-inch piece off 1 end of each of the remaining cookies. Crush 1-inch pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs, and margarine until well mixed. Press crumb mixture firmly onto bottom of 9-inch springform pan.
Prep time: 45 minutes
Chill time: 3 hours
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