Ingredients
- 1 can (13.5 oz.) Pepperidge Farm French Vanilla Pirouette Cookies®
- ½ cup graham cracker crumbs
- ¼ cup butter, melted
- 2-8 oz. pkgs. cream cheese, softened
- 2 cups cold egg nog
- 1 ⅓ cups cold whole milk
- 2 pkgs. (3.4 oz. each) instant vanilla pudding mix
- ½ tsp. rum extract
- ⅛ tsp ground nutmeg
- 1 cup whipping cream
Instructions
- Cut each cookie into two 2 ½ inch sections; set aside.
- Crush remaining 1 inch pieces.
- In a small bowl, combine cookie crumbs, graham cracker crumbs, and butter; press into the bottom of a greased 9 inch springform pan.
- In a large bowl, beat the cream cheese until smooth.
- Add eggnog, milk, pudding mixes, extract and nutmeg and beat until smooth; set aside.
- In a separate bowl, whip cream until stiff peaks form.
- Fold whipped cream into pudding mixture and spoon over crust.
- Cover and refrigerate 6 hours or overnight.
- Prior to serving remove sides of pan and arrange reserved cookies around cheesecake by pressing gently into sides.
