Eggnog Cheesecake

Ingredients

  • 1 can (13.5 oz.) Pepperidge Farm French Vanilla Pirouette Cookies®
  • ½ cup graham cracker crumbs
  • ¼ cup butter, melted
  • 2-8 oz. pkgs. cream cheese, softened
  • 2 cups cold egg nog
  • 1 ⅓ cups cold whole milk
  • 2 pkgs. (3.4 oz. each) instant vanilla pudding mix
  • ½ tsp. rum extract
  • ⅛ tsp ground nutmeg
  • 1 cup whipping cream

Instructions

  1. Cut each cookie into two 2 ½ inch sections; set aside.
  2. Crush remaining 1 inch pieces.
  3. In a small bowl, combine cookie crumbs, graham cracker crumbs, and butter; press into the bottom of a greased 9 inch springform pan.
  4. In a large bowl, beat the cream cheese until smooth.
  5. Add eggnog, milk, pudding mixes, extract and nutmeg and beat until smooth; set aside.
  6. In a separate bowl, whip cream until stiff peaks form.
  7. Fold whipped cream into pudding mixture and spoon over crust.
  8. Cover and refrigerate 6 hours or overnight.
  9. Prior to serving remove sides of pan and arrange reserved cookies around cheesecake by pressing gently into sides.