As the name says, this a SUPER easy eggnog cheesecake. It is also VERY rich. I suppose this could be lightened up by using fat free cream cheese, milk and possibly eggnog (if it exists, not sure on that one). Pressing the Pirouette cookies into the sides of the cake makes for a beautiful presentation on any holiday table. For an even prettier touch, tie a festive ribbon around the cake before presenting it to your guests or family. Recipe comes from "More Joys of Jello" cookbook. Cook time includes chill time.

Ingredients

chocolate laced pirouette cookies11 ounces
plain can be used but look for the chocolate laced
graham cracker crumbs↗1⁄3 cup
margarine↗3 tablespoons
melted
cream cheese↗16 ounces
softened
eggnog2 cups
cold
milk↗2 cups
cold
instant vanilla pudding2 ounce
rum↗1 tablespoon
ground nutmeg↗1⁄8 teaspoon
Cool Whip
thawed, for garnish (optional)
grated semisweet chocolate
for garnish (optional)

Step-by-step instructions

1
Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
2
Crush trimmed off ends into crumbs.
3
Combine cookie and graham cracker crumbs with margarine.
4
Press firmly into a 9-inch springform pan.
5
Beat cream cheese with an electric mixer until smooth.
6
Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
7
Pour over graham cracker/cookie crust.
8
Chill for at least 3 hours.
9
Remove from fridge.
10
Run a hot knife or metal spatula around the edges of pan to loosen.
11
Remove sides of pan.
12
Gently press reserved cookies onto the side of cake, cut sides down.
13
Garnish as desired with Cool Whip and grated chocolate.
14
Serve!

Source: food.com

Original recipe ↗

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