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Butter Cookie Eggnog Cheesecake Image
@aannmiller

Butter Cookie Eggnog Cheesecake

Prep 1h 25m
Total 1h 25m

Ingredients

6 servings

Steps

1
Crumble up most of the cookies, leaving a few for the top.
(The easy way to crumble the cookies is to place them in a bag and crush them with a meat mallet.)
2
Melt two sticks of butter and combine with the crumbled cookies
3
In the bottom of a springform pan make the crust with the cookies and butter mixture. Spread out evenly and press down with a spoon.
4
In a med sized bowl pour the cheesecake filling mix packet (nothing else from the cheesecake mix box will be used).
5
Pour eggnog into the filling mix. Whisk until well combined. It will be thicker than normal cheesecake mixture.
6
Pour the cheesecake mixture on top of the cookie crust. Spread evenly.
7
Cover and refrigerate for at least one hour. Top with some dollops of whipped cream and remaining whole cookies.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

  • Calories 635kcal 31%
  • Fat 37g 56%
  • Saturated Fat 21g 105%
  • Carbohydrates 65g 21%
  • Fiber 1g 4%
  • Sugar 46g 92%
  • Protein 9g 18%
  • Cholesterol 114mg 38%
  • Sodium 304mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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