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Eggnog Cheesecake

eggnog_cheesecake
In a bowl, combine:
  • 1 can (350gm) spiral cream wafers (Corinthians), save out approximately 14 wafers for garnish - crush the remainder for the base
  • 1/2 cup graham cracker crumbs
  • 1/4 cup margarine, melted
Press into a greased 9” springform pan.
In a large bowl, beat until smooth:
  • 2  8 oz. packages of cream cheese, softened
Beat in:
  • 2 cups cold eggnog
  • 1  3/4 cups cold milk
  • 2 packages instant vanilla pudding
  • 3/4 teaspoon rum extract
  • pinch of ground nutmeg
Fold in:
  • 1 cup whipping cream, whipped
Spoon filling over crust.
Cover and refrigerate for at least 4 1/2 hours or overnight.
When ready to serve, decorate top with whipped cream, crushed wafers, chocolate curls etc.
 
For individual servings, the amount for the crumb base in this recipe will do 12 servings, but you will only need 1/2 of the filling. See picture shown.

Hint:  In a rush!?  Purchase large pre-made chocolate shell cups and fill with eggnog cheesecake mixture.

Note:  Can be frozen. Allow to thaw in the refrigerator before garnishing and serving.

 
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