Eggnog Cheesecake

Recipe Ingredients

2 cups	396g / 13oz	Eggnog
2		Chocolate-laced pirouette coo
16 oz	454g	Cream cheese softened
1/3 cup	48g / 1.7oz	Graham cracker crumbs
8 oz	227g	French vanilla instant pudding
2 cups	474ml	Buttermilk
1 tablespoon	15ml	Rum
1/8 teaspoon	0.6ml	Ground nutmeg
3 tablespoons	45ml	Butter - melted
2 cups	474ml	Whipped cream or Kool-whip

Recipe Instructions

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

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