For the crust: For the filling: Mix together ... The post I Made This No-Bake Pudding Cheesecake from 1972 and This Vintage Dessert Is Ready for a Comeback appeared first on Taste of Home.

With a gingersnap-pecan crust, a boozy whipped-cream topping, and a filling made with real eggnog, this holiday dessert is as festive as they come. Anna Theoktisto is a recipe tester and developer.

Meanwhile, to make the filling, place the cream cheese ... in a large bowl and mix together. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and ...

Chill in the fridge while you make the filling. For the filling ... and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge slightly in advance ...