Eggnog Cheesecake
Ingredients
- 2 packages chocolate-laced pirouette cookies
- 1/3 cup graham cracker crumbs
- 3 tablespoon margarine, melted
- 16 ounce cream cheese, softened
- 2 cup cold eggnog
- 2 cup cold milk
- 2 packages vanilla instant pudding mix
- 1 tablespoon rum
- 1/8 teaspoon ground nutmeg
- Cool Whip, thawed, optional
- ribbon, optional
Instructions
Reserve one cookie for garnish, if desired. Cut 1" piece off 1 end of each of the remaining cookies. Crush 1" 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 into bottom of 9" springform pan. Beat cream cheese at low speed until smooth. Gradually add 1 cup of the eggnog, blending until mixture in 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 remaing cookies, cut side down, into sides of cake. Garnish with Cool Whip and reserved cookie, if desired. Tie ribbon around cake, if desired.