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Elegant Eggnog Dessert

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


  • 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.
Editor's Note: This recipe was tested with commercially prepared eggnog. Reduced-fat eggnog is not recommended.
Nutrition Facts
1 slice: 521 calories, 34g fat (22g saturated fat), 110mg cholesterol, 381mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 7g protein.

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Average Rating:
  • Janet
    Dec 28, 2019

    Easy to make and delicious to the taste

  • Dave
    Dec 12, 2019

    I just prepared this recipe and it’s AMAZING! I’ve read a bunch of other reviews from folks who said theirs turned out runny and didn’t set up...even in a professional kitchen with professional equipment. And if that’s the case, you didn’t use “INSTANT” pudding mix. Trust me...I’ve made that mistake before. My wife was quick to educate me when I did, though. You have to use instant pudding, otherwise there won’t be enough gelatin in the recipe for the mix to set up. Other tips... 1. Make sure you let your cream cheese come to almost room temp before whipping it, otherwise you will have chunks of un-whipped cream cheese. 2. After beating the cream cheese, swap to a whisk attachment in your mixer. With the mixer on low, Slowly add the milk and egg nog. Then slowly add the INSTANT pudding mix and extract and nutmeg. Once all is fully incorporated, increase mixer speed to medium for a minute or two. 3. This should be self explanatory, but I’ve seen some review comments that make me think it should be have to whip the heavy whipping cream BEFORE folding it into the other bowl of ingredients. You COULD use store-bought whipped cream I suppose but it will are sweetness the dessert doesn’t need and a vanilla flavoring that will detract from the eggnog flavor that’s so wonderful. I will definitely be adding this recipe to my own book of favorites. Thanks and ENJOY!

  • Stephanie
    Dec 24, 2017

    Yeah, NO! This does not taste like eggnog AT ALL! It is over glorified pudding! I beat the ingredients until they were so stiff it was almost like butter! Yet the thing sagged when coming out of the springform pan! The cookies held it together barely when tied with a ribbon. You have to serve with a spoon. To say it stands up like cheesecake must be from people who have low standards for dessert! It was prepared in a professional kitchen with professional equipment. I have made hundreds of cheesecakes and the amounts did not add up to the ratio of pudding mixture. There is no way this can stand up and be stiff enough to withstand travel or being able to be served like a traditional cheesecake. I will NEVER make this again, nor would I suggest this to anyone who has standards for dessert! Yes, I used instant pudding, yes I whipped it in a professional mixer with the whisk attachment and yes, I followed the recipe EXACTLY! No, it did not turn out well, no it did not stand up, no it did not taste like eggnog. This recipe is better suited for a trifle!

  • Doreen
    Dec 22, 2017

    I started making this recipe over 4 years ago now and every Holiday I have to make this dessert or I get lynched! Even people who "hate" eggnog love this cheesecake!

  • MeganNokes
    Dec 14, 2016

    This cheesecake has now become a Christmas tradition with everyone I make it for <3 shame that it's overall score has been lowered by people not following the directions to a "T"! You HAVE to have INSTANT pudding mix (NOT stove top/cooking pudding) and you HAVE to have WHOLE MILK or at the very least 2%, because it needs that fat to help it stand on its own, same goes for the heavy whipping cream (for those who do not know what that is, its 35% heavy whipping cream) you MUST whip it until stiff peaks form, then fold it in LIKE IT SAYS IN THE DIRECTIONS. Also, this recipe requires a lot of mixing! So DO NOT ATTEMPT TO MIX IT BY HAND. Also not a good recipe for those too impatient to let the stand mixer fully mix the ingredients. everything will incorporate if done properly!

  • MarvinJr
    Dec 27, 2015

    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".

  • regor2526
    Dec 22, 2014

    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.)

  • pazzaj7777
    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!

  • Nubbikins
    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!!!!!

  • Winn family
    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.