Eggnog Cheesecake

This is a lovely cheesecake, just in time for the holidays. You may recognize this recipe from a popular baking email list, this is the original recipe, without modification. This really looks good and if done right, the presentation is excellent.

Eggnog Cheesecake
12 servings
3¼ hours 10 min prep


2 (5 1/2 ounce) packages chocolate laced pirouette cookies
1/3 cup graham cracker crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 cups eggnog, cold
2 cups milk, cold
2 (3 1/2 ounce) packages instant vanilla pudding or French vanilla instant pudding
1 tablespoon rum
1/8 teaspoon nutmeg, ground
Cool Whip
holiday ribbon, 36 inches (optional)
parchment paper (10 inch by 10 inch piece)

1. 
   Trace springform pan onto a piece of parchment. Place in bottom of pan before continuing. (This will help in getting cake out of pan easier).
2. Reserve one cookie for garnish.
3. Cut 1 inch piece off one end of each of the remaining cookies.
4. 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.
5. Press crumb mixture firmly into bottom of 9-inch springform pan.
6. Beat cream cheese at low speed until smooth.
7. Gradually add 1 cup of the eggnog, blending until mixture in very smooth.
8. Add remaining eggnog, milk, pudding mix, rum and nutmeg.
9. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan.
10. Chill until firm, about 3 hours.
11. Run hot metal spatula or knife around edges of pan before removing sides of pan.
12. Press remaining cookies, cut side down, into sides of cake. Wrap ribbon around cookies and tie.
13. Just before serving garnish with Cool Whip and reserved cookie.
14. Tie ribbon around cake if desired.
    

EGGNOG CHEESECAKE

EGGNOG CHEESECAKE
46 vanilla wafers, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
3 Tbsp. rum
1 tsp. vanilla
2 eggs 1 cup whipping cream
4 egg yolks

• Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch spring-form pan.
• Bake at 325°F for 10 minutes if using a silver spring-form pan. (Bake at 300°F for 10 minutes if using a dark nonstick spring-form pan.)
  
• Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended.
• Add 2 whole eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Blend in whipping cream and egg yolks; pour into crust.
  
• Bake at 325°F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set if using a silver spring-form pan. (Bake at 300°F for 1 hour and 15 minutes or until center is almost set if using a dark nonstick spring-form pan.)
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
  
• Garnish with whipped cream (or thawed Cool Whip Whipped Topping) and ground nutmeg.