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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

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