JELL-O® EGGNOG CHEESECAKE

JELL-O® Eggnog Cheesecake image

This festive no-bake cheesecake, laced with eggnog, rum and nutmeg, is sure to become a holiday tradition.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 16 servings

Number Of Ingredients 9

Ingredients

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
2 cups eggnog, divided
1 cup milk
2 pkg. (4-serving size each) JELL-O French Vanilla Flavor Instant Pudding
1 Tbsp. light rum
1/8 tsp. ground nutmeg

Steps:

Cut 1-inch piece off one end of each cookie; crush into fine crumbs. Place in medium bowl. Set aside remaining cookie pieces for later use. Add graham crumbs and butter to cookie crumbs; mix well. Press firmly onto bottom of 9-inch springform pan; set aside.
Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the eggnog, mixing until well blended. Add remaining 1 cup eggnog, the milk, dry pudding mixes, rum and nutmeg; beat 1 min. or until well blended. Pour over crust.
Refrigerate 3 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Press reserved cookie pieces into side of cheesecake. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 25 g, Protein 4 g