Friday, December 4, 2009
30 pirouette cookies, cut in half
1 3/4 cups graham cracker crumbs (about 24 squares) try ginger snaps next time
1/3 cup butter, melted
1/4 cup sugar
2 pkgs (8 oz ea) cream cheese, softened
3 cups eggnog
2 pkgs (4 servings ea) vanilla instant pudding
1 tbsp light rum (optional)
1/8 tsp nutmeg
cool whip (optional)
1. Mix graham cracker crumbs, sugar and melted butter together, pat tightly into the bottom of a 9-inch springform pan. Bake crust at 350 for about 8 - 10 minutes.
2. Beat cream cheese until smooth (no lumps). Gradually add 1 cup of eggnog, blending until smooth. Add remaining cup of eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour over pie crust. Redridgerate 3 hours or until firm.
3. Run a small knife around side of pan to loosen cheesecake; remove pan. Cut pirouette cookies in half and press into sides of cheesecake, cut sides down. Garnish with cool whip and additional cookies if desired.
*Wrap a Christmas ribbon around the caked and stick a bow in the center
My daughter's birthdays are both around Christmas and they wanted an Eggnog Cheesecake this year as their birthday cake. I used a different ribbon and multicolored sprinkles to go along with the birthday theme.