Eggnog Cheese Cake
Yield
10 servingsPrep
15 minCook
0 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | eggnog | |
| 2 | each |
pirouette cookies
package, chocolate laced |
* |
| 16 | ounces |
cream cheese
softened |
|
| ⅓ | cup | graham cracker crumbs |
*
|
| 8 | ounces | instant pudding mix, french vanilla | * |
| 2 | cups | buttermilk |
|
| 1 | tablespoon | rum |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 3 | tablespoons |
butter
melted |
|
| 2 | cups | whipped cream |
|
Trans-fat Free
Directions
Cut 1 inch crosswise off of each cooky.
Crush the short pieces; set long ones aside for a garnish.
Mix the cooky crumbs, Graham cracker crumbs, and the butter.
Press this mixture firmly into the bottom of a 9 inch springform pan.
Beat the cream cheese in a large bowl until smooth.
Gradually add 1 cup of eggnog, blending until smooth.
Add remaining eggnog, buttermilk, pudding mix, rum, and nutmeg.
Deat until well blended.
Pour carefully into the springform pan. Chill until firm, usually approx. 3 hours. Remove the sides of the pan.
Place the remaining cooky pieces on top as a garnish then top with the whipped cream.
Serves 10-12. Enjoy!
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