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Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten

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!
Course Dessert
Cuisine Dessert
Keyword dessert
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 8 pieces


Candied Walnuts

  • 1 Tbs brown sugar
  • 1/2 cup chopped walnuts
  • 1 Tbs butter

Eggnog Filling

  • 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!