Print Recipe
Caramel Bottom Eggnog Cheesecake
Caramel Bottom Eggnog Cheesecake has a creamy cheesecake filling and a crunchy gingersnap cookie crust. Drizzle with caramel and candied walnuts. A great no-bake holiday treat!
Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Holiday, Pie
Prep Time 10 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert, Holiday, Pie
Prep Time 10 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!