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Eggnog Cheesecake #1

Author/Submitted by: Treasury of Christmas Recipes (1991)
Servings: 8
Categories: Cheesecakes / Chocolate / Christmas / Desserts / Holidays

11  ounces  chocolate-laced pirouette cookies
1/3  cup  graham cracker crumbs
3  tablespoons  margarine, melted
16  ounces  cream cheese, softened
2  cups  eggnog, cold
1 3/4  cups  milk, cold
2  packages  instant vanilla pudding and pie filling, 4-serving size each
1  tablespoon  rum
1/8  teaspoon  ground nutmeg
    Cool Whip, thawed (optional)
    ribbon, optional

1. 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.

2. 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.

3. 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.

Prep time: 45 minutes Chill time: 3 hours Scanned by:

Prep time: 45 minutes Chill time: 3 hours Scanned by:

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