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Elegant Eggnog Dessert Recipe
Elegant Eggnog Dessert Recipe photo by Taste of Home

Elegant Eggnog Dessert Recipe

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This impressive dessert has become so popular that I have to make three every year—one for my husband to take to work, one for our family on Christmas Eve and one for his family Christmas Day! Any flavor of Pirouette cookies can be used, and vanilla can be substituted for the rum flavoring. —Lisa Scanio, Tampa, Florida
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers. Yield: 12 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog. Reduced-fat eggnog is not recommended.
Originally published as Elegant Eggnog Dessert in Taste of Home December/January 2008, p21

Reviews for Elegant Eggnog Dessert

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (5)
3 Star
 (2)
2 Star
 (3)
1 Star
 (5)
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MY REVIEW
Reviewed Dec. 25, 2013

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!

MY REVIEW
Reviewed Dec. 24, 2013

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!!!!!

MY REVIEW
Reviewed Dec. 16, 2013

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.

MY REVIEW
Reviewed Oct. 22, 2013

very soggy cookies, and runny!

MY REVIEW
Reviewed Dec. 24, 2012

Delicious! I'm not sure why some of you mention it tastes like flour? Flour isn't even an ingredient! If it's runny it's very possible that you didn't whip it long enough. If you are mixing by hand then this is not the recipe for you! It requires lots of mixing and I can't imagine doing it without a kitchenaid or other mixer. If it's super runny when you're pouring it in the pan then that's a sign it probably needs more mixing. Also make sure you whip the heavy cream into a whipped cream like texture before you add it in. If you just pour in the heavy whipping cream then it's never going to thicken.

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