Serves: 12
Total Calories: 366
Cut off 1-inch from each cookie set aside. Crush reserved cookie pieces mix with graham cracker crumbs and butter. Press mixture onto bottom of 9-inch springform pan. Beat cream cheese until smooth. Gradually add eggnog and milk beat well. Add pudding and pie filling, nutmeg, and rum extract beat 1 minute. Pour carefully into pan and chill until firm, about 3 hours. Run hot knife around edges of pan and remove. Press remaining cookies into sides of cheesecake. Garnish with whipped topping.
This Eggnog Cheesecake recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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