No-Bake Eggnog Cheesecake

INGREDIENTS

• Crust:
• 1 (12 oz.) package gingersnap cookies, crushed OR 2-3 sleeves graham crackers, crushed
• 2 tablespoons brown sugar
• 6 tablespoons unsalted butter, melted
• Filling:
• 1 (8 oz.) packed cream cheese, room temperature
• 1 (8 oz.) container frozen whipped topping
• 2 (3.4 oz.) packages instant vanilla pudding
• 2 1/2 cups eggnog
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg, plus extra for garnish
• Whipped cream, garnish

PREPARATION

1. Whisk together cookie crumbs, brown sugar and butter in a large bowl until combined.
2. Transfer mixture to a springform pan and use a measuring cup or your hand to press down to form a smooth surface. Keep in refrigerator until ready to use.
3. In a large bowl or mixer, beat cream cheese together with frozen whipped topping for 2-3 minutes, or until smooth.
4. In a separate bowl, combine pudding mix with eggnog and vanilla extract, whisking until it begins to thicken. About 1 minute.
5. Pour pudding mixture into bowl with cream cheese, along with powdered sugar, cinnamon and nutmeg, and beat until fully incorporated.
6. Pour mixture into springform pan, then refrigerate for at least 1-2 hours, or overnight, until set.
7. Top with whipped cream and sprinkle with nutmeg, then slice, serve and enjoy!