Ingredients for Super Easy Eggnog Cheesecake
- About 15-20 pirouette cookies
- 1/2 cup graham cracker crumbs
- 1/4 cup melted margarine
- 16 ounces (two 8-ounce packages) cream cheese
- 1 cup eggnog
- 1/2 cup milk
- Instant Vanilla Pudding
- 2 tablespoons rum (optional)
- Ground Nutmeg
- Whipped cream, for garnish (amount as desired)
- Semisweet Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Super Easy Eggnog Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Super Easy Eggnog Cheesecake
- Trim pirouette cookies to 1 1/2 to 2 inch lengths and set aside. Crush the trimmed ends into crumbs.
- Combine 1 1/2 cups cookie crumbs, 1/2 cup graham cracker crumbs, and 1/4 cup melted margarine. Press firmly into the bottom of a 9-inch springform pan.
- Beat 16 ounces (two 8-ounce packages) cream cheese with an electric mixer until smooth.
- Gradually add 1 cup eggnog, 1/2 cup milk, 3.4 ounces instant vanilla pudding mix, 2 tablespoons rum (optional), and 1/4 teaspoon ground nutmeg, beating continuously until very smooth.
- Pour the cream cheese mixture over the graham cracker/cookie crust.
- Chill for at least 3 hours, or preferably overnight.
- Remove from the refrigerator. Run a hot knife or metal spatula around the edges of the pan to loosen.
- Remove the sides of the pan.
- Gently press the reserved pirouette cookies onto the side of the cake, cut sides down.
- Garnish as desired with whipped cream and grated chocolate.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
125g
Fat
75g
Carbs
12g