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Volume III
December 21, 2012

Weekly Home / Cook'n & Eat'n

Desserts to Die For:
Eggnog Cheesecake

By Sydney Hill

How could I not use this one in the column this week? It's a perfect time to make an eggnog cheesecake. Rich, beautiful, and eggnog is actually available and sometimes even on sale! Woo Hoo!

Eggnog Cheesecake

2 packages chocolate laced pirouette cookies
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
2 (8-ounce) packages cream cheese, softened
2 cups cold prepared eggnog
2 cups cold milk
2 packages (4-serving size each) instant vanilla pudding and pie filling
1 tablespoon rum
1/8 teaspoon ground nutmeg
whipped topping, thawed (optional)
Ribbon (optional)

Reserve 1 cookie for garnish, if desired. Cut 1-inch piece off 1 end of each of the remaining cookies. Crush 1-inch pieces into crumbs, set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs, and margarine until well mixed. Press crumb mixture firmly onto bottom of 9-inch springform pan.

Beat cream cheese at low speed of electric mixer until smooth. Gradually add 1 cup of the eggnog, blending until mixture is very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill until firm, about 3 hours. Run hot metal spatula or knife around edges of pan before removing sides of pan. Press remaining cookies, cut sides down, into sides of cake. Garnish with whipped topping and reserved cookie, if desired. Tie ribbon around cake, if desired

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