INGREDIENTS
Crust:
1 (12 oz.) package gingersnap cookies, crushed OR 2-3 sleeves graham crackers, crushed
2 tablespoons brown sugar
6 tablespoons unsalted butter, melted
Filling:
1 (8 oz.) packed cream cheese, room temperature
1 (8 oz.) container frozen whipped topping
2 (3.4 oz.) packages instant vanilla pudding
2 1/2 cups eggnog
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, plus extra for garnish
Whipped cream, garnish
PREPARATION
Whisk together cookie crumbs, brown sugar and butter in a large bowl until combined.
Transfer mixture to a springform pan and use a measuring cup or your hand to press down to form a smooth surface. Keep in refrigerator until ready to use.
In a large bowl or mixer, beat cream cheese together with frozen whipped topping for 2-3 minutes, or until smooth.
In a separate bowl, combine pudding mix with eggnog and vanilla extract, whisking until it begins to thicken. About 1 minute.
Pour pudding mixture into bowl with cream cheese, along with powdered sugar, cinnamon and nutmeg, and beat until fully incorporated.
Pour mixture into springform pan, then refrigerate for at least 1-2 hours, or overnight, until set.
Top with whipped cream and sprinkle with nutmeg, then slice, serve and enjoy!
From: https://12tomatoes.com/eggnog-cheesecake
