- 1 can (13-1/2 ounces) Pirouette cookies
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 2 cups cold eggnog
- 1-1/3 cups cold whole milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1/2 teaspoon rum extract
- 1/8 teaspoon ground nutmeg
- 1 cup heavy whipping cream
- Cut each cookie into two 2-1/2-in. sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan.
- In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 6 hours or overnight.
- Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers. Yield: 12 servings.
Reviews for Elegant Eggnog Dessert
"I decided to read through the comments after making this. The recipe calls for cold milk and eggnog...Yes, when you add this to your cream cheese it will harden the cream cheese. I switched from the paddle attachment to the whisk. I started out slow and moved up the speed as it thickened up. I left it "whipping" for a few minutes until all clumps were gone. I did use whole milk instead of a lower fat milk. You must make sure you whip the heavy whipping cream into stiff peaks and that you do not use cooked pudding. I am pretty happy with the taste as I used traditional eggnog. Though I do prefer to have more of a spice "punch"."
"I KNOW WHAT IS THE ISSUE WITH THE RUNNY CONSISTENCY!!!! HERE’S THE DEAL. i was looking for an eggnog dessert and saw this one had high reviews, so i chose to make it. after a closer look at all the comments, i realized that numerous people gave it a bad review, because it came out runny. i chose to make it anyway, bc many more people said they had no problem making it and they have no idea what happened to all the nah-sayers. plus, many people who had the runny issue said it still tasted good despite the messiness. so i made the desert identical to the recipe, and i knew right away that it was too runny. I didn’t even pour it into the pan with the crust. i just knew it wasn’t going to work. i had enough left over ingredients to give it another shot, except for pudding, cream cheese and whipping cream, so i went to the store to get these supplies. while i was in the store, i decided that i should probably try something different, and i decided to try a different brand of pudding, and that’s when it hit me. i wondered if i had used the COOK pudding instead of the INSTANT. i thought to myself that there was just no way, but when i got back home i looked in the trash, and sure enough i had used COOK pudding. so i made the recipe again and it came out fine. to me it tastes like an instant/nobake cheesecake with an eggnog/vanilla flavor. i’m not crazy about it, but i still recommend making it, because people just go nuts about eggnog around Christmas, and this recipe was easy enough (IF YOU PAY ATTENTION TO THE DETAILS.)"
"Messy. Fell apart all over tbe place. Crust too hard, could not scrape off bottom of pan. Too rich. Yes, I did follow directions. Children did not like it!"
"I have made this [cheesecake] every Christmas for 4 years now and it is a BIG hit with everyone in the family. I get asked every year if I'm making it like children asking if I'm getting them presents. For the ones complaining about it being "runny", you need to make sure you're following the directions. Either you've added too much milk, didn't use a hand-mixer to fully blend the ingredients or didn't "whip" the "heavy whipping cream into stiff peaks" (seriously?). As for the flour taste, that probably comes from not blending the ingredients (it's the dry pudding mix that you're tasting). Once properly mixed it will have the consistently of thick pudding that hasn't fully set yet, then after chilling overnight it will set almost to a cheesecake texture. And another tip. Make the crust thicker, that way you can push the pirouette cookies down into it like building a fort, then put in the filling. That way you don't have to put the cookies on right before serving. Thank you for this recipe!!!!!"
"Everyone at our small group party loved this dessert. Very easy, very nice presentation. I was leary about it not setting or the pudding mix not dissolving well, so I made sure to blend the cream cheese with the egg nog and milk very well before I added the pudding mix. I had nice, stiff peaks on my whipping cream before folding it in, and it was setting up before I had it all poured into the pan. I didn't have a problem with my cookies staying in place. I tied it with a ribbon to prevent a problem, but two hours after cutting it, the cookies were still in place. Several people thought they were stuffed cinnamon sticks though. I was probably the only person who didn't care for it, I don't like the taste or aftertaste of instant pudding mix. Several people asked for the recipe, kids enjoyed it as much as the adults. There was less than a quarter to bring home, and we somehow ended up with three times as many desserts as we needed at the party. People had lots of dessert choices, but kept going back to this one."