Indulge in the ultimate holiday comfort food with this No-Bake Eggnog Cheesecake. It features a crunchy crust made from chocolate-covered cookies and graham crackers, topped with an incredibly smooth filling of cream cheese, instant pudding, and rich eggnog. The addition of a splash of rum and a hint of nutmeg elevates the flavor profile, making it taste like a sophisticated version of traditional eggnog. This dessert requires no baking, just mixing and chilling, making it a perfect make-ahead option for Christmas dinner or New Year’s parties. The texture is velvety and dense, yet light enough to enjoy alongside a hot cup of coffee. Garnish with extra whipped cream and cookie pieces for a festive presentation that will impress any guest.
Eggnog Cheese Cake
Description
Indulge in the ultimate holiday comfort food with this No-Bake Eggnog Cheesecake. It features a crunchy crust made from chocolate-covered cookies and graham crackers, topped with an incredibly smooth filling of cream cheese, instant pudding, and rich eggnog. The addition of a splash of rum and a hint of nutmeg elevates the flavor profile, making it taste like a sophisticated version of traditional eggnog. This dessert requires no baking, just mixing and chilling, making it a perfect make-ahead option for Christmas dinner or New Year's parties. The texture is velvety and dense, yet light enough to enjoy alongside a hot cup of coffee. Garnish with extra whipped cream and cookie pieces for a festive presentation that will impress any guest.Ingredients
Directions
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Preheat oven to 350&# 194;°F (177ðC) if baking the crust, or simply prepare a 9-inch springform pan for a no-bake crust.
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Cut the top off each chocolate cookie to create flat pieces for the garnish; set these aside.
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Crush the remaining cookie bottoms into fine crumbs using a food processor or a rolling pin in a bag.
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In a medium bowl, combine the cookie crumbs, graham cracker crumbs, and melted butter until the mixture resembles wet sand.
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Press the crumb mixture firmly and evenly into the bottom of the springform pan to form a solid crust.
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In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the sides as needed.
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Gradually add 1 cup of eggnog to the cream cheese, beating on low speed until fully incorporated and smooth.
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Add the remaining 1 cup of eggnog, buttermilk, dry pudding mix, rum, and ground nutmeg to the bowl.
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Beat the mixture on medium-high speed for 2 minutes until thickened and well blended.
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Carefully pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
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Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm.
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Run a knife around the edge of the pan and remove the springform ring.
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Top the cheesecake with whipped cream and arrange the reserved cookie pieces around the edge for garnish.
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Slice and serve chilled, keeping any leftovers refrigerated.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1174.7kcal
- % Daily Value *
- Total Fat 87.2g135%
- Saturated Fat 51.6g258%
- Cholesterol 385.5mg129%
- Sodium 750.1mg32%
- Total Carbohydrate 70.4g24%
- Dietary Fiber 28.3g114%
- Sugars 25.2g
- Protein 30.9g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
