JELL-O Eggnog Cheesecake – a delicious recipe with chocolate-laced pirouette cookies, graham cracker crumbs, butter, PHILADELPHIA Cream Cheese, eggnog, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut 1-inch piece off one end of each cookie; crush into fine crumbs.
2
Place in medium bowl.
3
Set aside remaining cookie pieces for later use.
4
Add graham crumbs and butter to cookie crumbs; mix well.
5
Press firmly onto bottom of 9-inch springform pan; set aside.
6
Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
7
Gradually add 1 cup of the eggnog, mixing until well blended.
8
Add remaining 1 cup eggnog, the milk, dry pudding mixes, rum and nutmeg; beat 1 min.
9
or until well blended.
10
Pour over crust.
11
Refrigerate 3 hours or until firm.
12
Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
13
Press reserved cookie pieces into side of cheesecake.
14
Store leftover cheesecake in refrigerator.
1493
kcal
Calories
89
g
Fat
82
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pkg. (5-1/2 oz. each) chocolate-laced pirouette cookies, 1/3 cup graham cracker crumbs, 3 Tbsp. butter or margarine, melted, 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.
Yes, JELL-O Eggnog Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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