Eggnog Cheesecake Recipe - Cooking Index
Eggnog Cheesecake Recipe - Cooking Index
| 2 cups | Eggnog | |
| 2 x | Chocolate-laced pirouette coo | |
| 16 oz | Cream cheese softened | |
| 1/3 cup | Graham cracker crumbs | |
| 8 oz | French vanilla instant pudding | |
| 2 cups | Buttermilk | |
| 1 tablespoon | Rum | |
| 1/8 teaspoon | Ground nutmeg | |
| 3 tablespoons | Butter - melted | |
| 2 cups | Whipped cream or Kool-whip |
Cut 1 inch crosswise off of each cookie. Crush the short pieces; set long ones aside for a garnish. Mix the cookie crumbs, Graham cracker crumbs, & 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, & nutmeg. Beat 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 cookie pieces on top as a garnish then top with the whipped cream. Serves 10-12. Enjoy!
Source:
Eating Well Magazine - May/June, 1993
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.