Molly’s Eggnog Cheese Cake

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Serves 10

1 – 12 oz. box of Vanilla Wafers
2 tsp. powdered cocoa
3 Tbs. butter – melted
2 Cups Longmont Dairy Special Eggnog
2 Cups buttermilk
1-2 Tbs. Rum or Brandy (optional)
8.5 oz instant vanilla pudding powder (a small and a large box)
1/8 tsp. ground nutmeg
2 Cups whipping cream – whipped
16 oz. Cream Cheese, softened

Crush 50 vanilla wafers to equal 2 cups fine crumbs. (Use a food processor or place in a plastic bag and crush with a pie roller.) Save the remaining wafers to crush for topping. Add 2 tsp. cocoa and mix well. Add melted butter, mix and press crumbs firmly into the bottom of a 9” spring-form pan.

Beat the cream cheese in a large bowl until smooth. Gradually add 1/3 cup of Eggnog, blending until totally smooth to prevent lumps. Slowly add remaining Eggnog, buttermilk, rum or brandy, and nutmeg. Finally add pudding powder and blend quickly.

Pour carefully into the spring-form pan. Chill until firm, usually approximately 3 hours. Remove the sides of the pan. Crush the remaining cookie pieces to medium crumbs, sprinkle on top as a garnish, then top with the whipped cream. Enjoy!