Eggnog Cheesecake Mousse Dessert

If you are an eggnog fan then you may want to read through and check out our cheesecake mousse recipe.

If you are NOT an eggnog fan then...keep walking pal...nothing to see here...

Actually...you know what?

No.

If you are NOT a fan of eggnog then you still should check this out. 

This may be the dessert that changes your mind about eggnog. It's creamy with a buttery spiced crust and is just the right amount of eggnoginess. 

Eggnoginess...it's a real thing now. 

Eggnog Cheesecake Mousse Dessert

Ingredients

Crust

2 1/2 cups graham cracker crumbs

3 Tbsp brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup butter, melted

Cheesecake mousse

8 oz cream cheese, softened

1/2 cup milk

2 cups eggnog

2 pkg Jell-O Cheesecake Pudding Mix

2 cups whipping cream, beaten to stiff peaks

2 Tbsp sugar

Directions

Preheat oven to 350. Spray a 10 inch square pan with cooking spray (Or you can use individual tart pans: I got 9 tart pans out of this recipe) 

Prepare crust - in a mixing bowl, stir together graham cracker crumbs, brown sugar, cinnamon, and nutmeg. Stir in the butter until mixture is crumbly. 

Press firmly into prepared pan (or pans).

Bake at 350 for approximately 8 - 10 minutes. Until crust is just starting to brown on top. remove from heat and let cool completely.

Prepare filling - In a large mixing bowl, beat the cream cheese until smooth. Very slowly beat in the milk - like a few tablespoons at a time. Slowly beat in the eggnog and the Jell-O Cheesecake Pudding mixes until smooth.

Fold in 1 cup of the whipped cream. 

Spread filling evenly over the cooled crust (or crusts).

Spread the remaining whipped cream on top of the cheesecake mousse. Sprinkle with a little extra cinnamon and nutmeg. 

It looks pretty in the big pan too...

Chill until ready to serve.

Mmmm...smooth and creamy and decadent. 

FYI - It is much thicker if you bake it in the 10 inch pan! (see below)

A note about this recipe -- when you are beating the milk and eggnog and cheesecake into the cream cheese be sure to do it a little at a time so it remains smooth. If you dump the whole lot in at one time it will go lumpy and you will have a heck of a time to get the lumps out. 

Slow and steady wins the race. 

Oh..yes...if you can't find the cheesecake flavored pudding mix...just use vanilla pudding mix!!