Caramel Bottom Eggnog Cheesecake

• Baking & Spices

  • 1 tbsp Brown sugar
  • 11 oz Caramels
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tbsp Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Walnuts

• Snacks

  • 7 oz Ginger snap cookies

• Dairy

  • 6 tbsp Butter
  • 3 tbsp Milk

• Desserts

  • 3 1/3 oz Jell-o chesecake, flavored

• Beer, Wine & Liquor

  • 1 3/4 cup Eggnog

Found on bottomleftofthemitten.com

Description

Directions

• 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!