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!
Course Dessert
Cuisine Dessert
Keyword dessert
Prep Time 10 minutesminutes
Total Time 4 hourshours10 minutesminutes
Servings 8pieces
Ingredients
Candied Walnuts
1Tbsbrown sugar
1/2cupchopped walnuts
1Tbsbutter
Eggnog Filling
3.4ouncesJell-O Chesecake flavored
1 3/4cupeggnog
1/2tspvanilla
1/4tspcinnamon
1/4tspnutmeg
Ginger Snap crust
7ouncesginger snap cookiescrushed
5Tbsbuttermelted
1Tbssugar
Carmel Bottom & Drizzle
11ouncescaramelsreserve 10 in seperate dish for dirzzle
3Tbsmilk2 for caramel bottom then 1 for drizzle
Instructions
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.
Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!