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JELL-O® Eggnog Cheesecake

photo by:kraft
This festive no-bake cheesecake, laced with eggnog, rum and nutmeg, is sure to become a holiday tradition.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
16 servings
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What You Need

2
pkg.  (5-1/2 oz. each) chocolate-laced pirouette cookies
1/3
cup  graham cracker crumbs
3
Tbsp.  butter or margarine, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2
cups  eggnog, divided
1
cup  milk
2
pkg.  (4-serving size each) JELL-O French Vanilla Flavor Instant Pudding
1
Tbsp.  light rum
1/8
tsp.  ground nutmeg

Make It

CUT 1-inch piece off one end of each cookie; crush into fine crumbs. Place in medium bowl. Set aside remaining cookie pieces for later use. Add graham crumbs and butter to cookie crumbs; mix well. Press firmly onto bottom of 9-inch springform pan; set aside.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the eggnog, mixing until well blended. Add remaining 1 cup eggnog, the milk, dry pudding mixes, rum and nutmeg; beat 1 min. or until well blended. Pour over crust.

REFRIGERATE 3 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Press reserved cookie pieces into side of cheesecake. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding.
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent cheescake with your loved ones.
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