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No Bake Eggnog Cheesecake with Gingersnap Crust

Course Cheesecake
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 - 12 oz. package gingersnaps finely crushed
  • 2 tbsp. sugar
  • 6 tbsp. butter melted
  • 1 - 8 oz. package reduced-fat cream cheese softened
  • 1 - 8 oz. container whipped topping thawed
  • 2 - 3.4 oz. boxes instant vanilla pudding
  • 1 1/2 c. eggnog
  • 1 c. Evan Williams eggnog booze!
  • 1/2 c. powdered sugar

Instructions

  • In a large bowl, combine gingersnap crumbs, sugar, and butter.
  • Press into the bottom of a lightly greased pie plate.
  • Refrigerate crust for at least 10 minutes. Meanwhile, prepare the filling.
  • In a large mixing bowl, beat cream cheese until creamy.
  • Add the whipped topping, and beat until blended.
  • In a medium bowl, combine pudding mixes, eggnog, and Evan Williams eggnog with a whisk. Stir until it begins to thicken, about 30 seconds.
  • Add the eggnog mixture to the mixing bowl, along with the powdered sugar, and beat until smooth.
  • Pour filling into the pie crust.
  • Refrigerate for at least 1 hour before cutting and serving. Enjoy!