No Bake Eggnog Cheesecake Pie Recipe

Ingredients

1 box (453 grams, 1 pound) ginger snap cookies, crushed
9 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
1 teaspoon ground nutmeg
3 1/2 cups eggnog
3 boxes (3.4 ounces, each) cheesecake pudding mix
1 teaspoon ground nutmeg
1 teaspoon cinnamon

Preparation

Step 1

Combine crushed ginger snap cookies, melted butter, light brown sugar, and nutmeg in a medium mixing bowl.

Press the crumb mixture evenly into a 9-inch spring form pan.

Tip: Use a small glass to press the crumbs evenly along the sides and bottom.

To make the filling, combine the creamy eggnog, cheesecake pudding mixes, nutmeg, and cinnamon in a large mixing bowl.

Use an electric mixer or whisk until it becomes thick and creamy.

Carefully pour filling into the ginger snap crust.

Set into the refrigerator a day before serving.

When ready to serve, carefully release the spring form.

Slice the cheesecake pie into desired pieces.