No Bake Eggnog Cheesecake Pie

By carvalhohm

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

Details

Adapted from alittleclaireification.com

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.