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EGGNOG CHEESECAKE




List of Ingredients



• 2 PACKAGES ( 5 1/2 OUNCES EACH) CHOCOLATE LACED PIROUETTE COOKIES
  
• 1/3 CUP GRAHAM CRACKER CRUMBSS
  
• 3 TABLESPOONS MELTED BUTTER OR MARGARINE
  
• 16 OUNCES SOFTENED CREAM CHEESE
  
• 2 CUPS COLD EGGNOG
  
• 1 3/4 CUPS COLD 1/2 AND 1/2
  
• 2 PACKAGES ( 4 SERVING) INSTANT VANILLA OR FRENCH VANILLA PUDDING MIX
  
• 1 TABLESPOON RUM
  
• 1/8 TEASPOON GROUND NUTMEG
  
• COOL WHIP
  






Instructions



1. RESERVE 1 COOKIE FOR GARNISH.
   
   
2. CUT A 1" PIECE OFF OF ONE END OF EACH OF THE REMAINING PIROUETTE COOKIES. CRUSH THE 1" PIECES INTO CRUMBS. SET ASIDE THE REMAINING COOKIES FOR DECORATING THE SIDES OF THE CHEESECAKE.
   
   
3. COMBINE COOKIE CRUMBS, GRAHAM CRACKER CRUMBS AND MARGARINE UNTIL WELL MIXED. PRESS THE CRUMB MIXTURE FIRMLY ONTO THE BOTTOM OF A 9" SPRINGFORM PAN. SET ASIDE.
   
   
4. BEAT THE CREAM CHEESE WITH AN ELECTRIC MIXER ON LOW SPEED. GRADUALLY ADD 1 CUP EGGNOG, BLENDING UNTIL THE MIXTURE IS VERY SMOOTH. ADD THE REMAINING EGGNOG, 1/2 AND 1/2, PUDDING MIXES, RUM AND NUTMEG. BEAT UNTIL WELL BLENDED ABOUT 1 MINUTE.
   
   
5. POUR THE CREAM CHEESE MIXTURE CAREFULLY INTO PAN. CHILL UNTIL FIRM ABOUT 3 TO 4 HOURS OR OVERNIGHT.
   
   
6. RUN A HOT METAL SPATULA OR KNIFE AROUND THE EDGES OF THE PAN BEFORE REMOVING THE SIDES OF PAN.
   
   
7. PRESS REMAINING PIROUETTE COOKIES, CUT SIDE DOWN INTO THE SIDES OF THE CHEESECAKE. GARNISH WITH WHIPPED TOPPING AND RESERVED COOKIE.
   
   






Final Comments


GREAT DESSERT FOR THE HOLIDAYS.