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!
Servings 8 pieces
- 1 Tbs brown sugar
- 1/2 cup chopped walnuts
- 1 Tbs butter
- 3.4 ounces Jell-O Chesecake flavored
- 1 3/4 cup eggnog
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Ginger Snap crust
- 7 ounces ginger snap cookies crushed
- 5 Tbs butter melted
- 1 Tbs sugar
Carmel Bottom & Drizzle
- 11 ounces caramels reserve 10 in seperate dish for dirzzle
- 3 Tbs milk 2 for caramel bottom then 1 for drizzle
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!