Eggnog Cheesecake III

This cheesecake is FANTASTIC. I used helpful suggestions from the other reviewers to make modifications, and here's my advice: 1. I scaled the recipe down to 11 servings so it used 2 pkgs of cream cheese. I used one pkg of full-fat cream cheese and one pkg of light, and it still tasted wonderfully rich. 3. I added about 3/4 to 1 tsp of cinnamon and 1/2 tsp of nutmeg to the batter, subbed 3/4 tbsp of vanilla extract for the rum (I didn't have any rum on hand), and used 1 cup eggnog. 4. MAKE THIS CHEESECAKE THE DAY BEFORE YOU NEED IT (I can't stress that enough; this recipe improves with time, and the flavor is much better the second day). 5. If you're using a store-bought graham cracker crust, there will be more batter than you need to fill the crust, so look up a "crustless cheesecake" recipe and use those directions for baking the excess batter. 6. Use a water bath (I just filled a cake pan with water and put it on the bottom rack of the oven, below the middle rack where the cheesecake was). 7. When it's finished cooking, turn off the heat, open the oven door a bit, and let it cool in there for a couple hours before refrigerating. This recipe is fantastic - it's definitely going to be an Xmas staple from now on!

Excellent cheesecake! A great way to use leftover eggnog. I didn't have any rum, so I used vanilla extract instead - it still tasted as if alcohol had been added to it (DELICIOUS!). Since I didn't have a food processor big enough to fit the entire recipe, I used an electric beater. I made sure to beat the cream cheese mixture until very fluffy. It was so fluffy that I thought it would colapse after removing from the oven. To my surprise, it didn't. And, to give it a delicate flavor, I used crushed lady fingers in place of graham crakers. The final result was of a very light and creamy filling over a delicious crust. Perfect for making mini-sized cheesecakes (the kind that you can eat in 2 to 3 bites); a great addition to the finger-food menu of an elegant party.

This may be the best cheesecake I've ever made. I brought this to our work holiday party and EVERYONE raved about it. Not too sweet, great eggnog flavor. I did a gingersnap crust instead of graham cracker and that complemented the nutmeg and eggnog beautifully and substituted vanilla extract for the rum. It was very easy to make and the biggest hit I've had at a potluck since I made chocolate bread pudding 4 years ago. Definitely a keeper for holiday desserts.

This is the most delicious cheesecake I've ever had. I've made dozens of them, and people have started hiring me to bake them for their Christmas parties this year. It always comes out perfectly, and is always a hit. I use my KitchenAid mixer and let it mix for a good, long while until everything is smooth and creamy. This recipe is to die for!

I made these cheesecake THREE times during December--that's how good it is. Here are my modifications: (1) use gingersnaps for the crust. Every time I made it, someone raved about the crust. (2) Use 1 c. of eggnog, not 3/4 c. Someone else recommended this and it works. Use more nutmeg than a pinch. (3) Use spiced rum if you have it. And finally, when the recipe says "remove from oven and immediately loosen sides," do it. The first time I did not, and it cracked heavily as it cooled. I spread whipped cream over the top and no one ever knew. But the next time, I ran a knife around the sides and it didn't crack at all. Best if you can let it sit overnight. Easy and absolutely great for holiday desserts.

This cheesecake had a great consistancy - not too heavy yet satisfying in the way only cheesecake can be. I used the Pecan Caramel sauce from Eggnog Cheesecake I at this site - it has dark rum in it and was perfect. I also added some spices ( 1/4 tsp each of ginger, nutmeg and cinnamon) to the crust. I don't have a food processor, I just mixed the heck out of it with my stand mixer.

SO good! The perfect elegant, yet not too challenging holiday dessert. I had plenty of eggnog leftover from making my yearly eggnog Christmas cookies and wanted to make a cheesecake for a family Christmas celebration, so it made perfect sense. I followed several different suggestions and made some minor adjustments to the original recipe. I will admit, that although I've made enough cheesecakes that I would say I'm a fairly experienced cheesecake baker I have never prepared my batter in a food processor so I was a little nervous but since I already had the processor out to make my crust I thought I'd give it a go, and it worked out great, plus I didn't dirty up my mixer! The changes I made are as follows: - for the crust I added 1/2 tsp cinnamon and 1/4 tsp nutmeg - I upped the eggnog to 1 cup in the batter - replaced the rum with 1 Tbsp vanilla extract - added 1 tsp cinnamon and 1/2 tsp nutmeg to batter Also, unlike many of the users I did not use a waterbath, nor have I ever. The consistency was great and no cracks!

Very good. I substituted a little rum extract for the rum.

Yum! This has to be one of the best cheesecakes I have ever made and I have made dozens! I changed the recipes a bit by adding cinnamon and nutmeg to the graham crust. This gave it a slightly stronger flavor and really 'set off' the egg nog taste in the cheesecake itself. If you are looking for a great holiday dessert...this is it!

Fantastic! The only dessert at our dessert buffet to be completely gone. My addition was decorating with rum flavored whipped cream (1C whipping cream + 3 Tbsp powdered sugar, whipped - then add 2 Tbsp rum and 1 tsp cinnamon). Will do this again next year.

When I set out to find an unusual holiday cheesecake recipe, I stumbled upon this one, which seemed like one of the easiest. Not only was it relatively easy, it was one of the smoothest, richest cheesecakes I've ever tasted. The eggnog flavor lends itself very well to this classic dessert. In addition to an eggnog cheesecake, I used the basic recipe but substituted pure almond flavor for the rum and then swirled it with freshly grated ginger before baking. Both were superlative. Thanks for the great recipe.

We made this cheesecake twice over the holidays and everyone who ate it loved it, even my picky 5 year old! Creamy and decadent, the only alteration I could suggest would be adding a little nutmeg and cinnamon to the crust.

This is the BEST EVER & EASIEST CHEESECAKE. I Changed a little like I used Cinnamon Graham Crackers. And also couldn't find any eggnog after Christmas, so I made my own the Single serving recipe is at the bottom. Also messed up and made it Pink, made a mistake thought it was Vanilla Extract & it was red food coloring so already had the everything in the eggnog so, said its gonna be a Pink Cake. Hey, good for Valantine's Day or green for St. Patty's Day. And Also used 10in deep dish pie pan, didn't have Spring pan. I put a pan of water under the cake while it was cooking. Be will make all the time now that I know how to make eggnog here's the recipe by the way. Single-Serving Eggnog 3/4 cup cold whole milk 1 egg, well beaten 2 ounces chilled liquor (rum, bourbon, brandy) 1 rounded teaspoon confectioners sugar 1/4 teaspoon vanilla extract ground nutmeg In a small bowl, combine the milk, egg, liquor, sugar and vanilla. Whisk until well combined. Pour into chilled glass and sprinkle with nutmeg.

This was a great cheesecake! I did change a few things, like the crust. I used crushed gingersnap cookies. And sometimes I add crushed pecans. I also used Captain Morgan spiced rum instead of regular rum. One cup of eggnog, and I added way more than a pinch of nutmeg. I also added a bit of allspice and cinnamon. It is suppose to be eggnog right? This really is a perfect Christmas dessert! I promise everyone will rave!!

This is a good cheesecake. It has good texture. The trick is to beat the cream cheese and sugar a good 3 minutes before adding the other ingredients. What would make this cheesecake great is to add more than just a pinch of nutmeg to the cream cheese mixture. I would suggest adding up to 1 to 2 tsp. of nutmeg to really bring out the eggnog flavor. When I made this, I used only 1/4 tsp. and ended up sprinkling nutmeg on top of each slice, which is good too! I used Captain Morgan spiced rum. Yum!

I didn't change a thing as far as ingredients go, what I did change was HOW I cooked it. I lightly sprayed the spring form pan with non stick baking oil (when the cheesecakes pull away from the pan as they cool, they may crack if they stick to the pan, so this helps a ton!) I set the oven to 325 and cooked it in a water bath (spring form pan is covered with two layers of tin foil, then placed inside a roasting pan which is filled with boiling water so that the water reaches at least half way up the spring form pan) for 55 minutes. After that I switched off the oven, cracked the oven door and let it cool inside the oven for an hour. Afterwards it cooled on the counter for another 45 minutes before I covered it and put it in the fridge. Ive read on multiple sites that its important to mix the cream cheese by itself a bit before blending in other ingredients. With a hand held beater, I mixed the cream cheese just long enough for it to be slightly smooth. The other ingredients are added, but the eggs need to be added last and once you do add the eggs only mix by hand. Beating too fast will create tiny air pockets in the mixture once the eggs are incorporated, which will then cause the cheesecake to rise while it cooks, and then fall when it cools. We don't want that! So gently fold in those eggs by hand!

I was really excited to try and make this, and read all the reviews/suggestions before I made it. Next time I will bake it a little longer and I won’t use rum extract, but vanilla extract and cinnamon.

Scrumptous and rich, perfect for a holiday gathering! Everyone loved it. We had reduced fat cream cheese (neufchatel)and reduced fat eggnog in the house, so I used them. The cheesecake did not remotely taste reduced fat nor did it compromise the rich flavor. I also made sure the cream cheese was very soft and microwaved the eggnog for about 40 seconds to avoid the lumps another review mentioned. I used a hand mixer, which worked beautifully. I also added a dash of cinnamon, ginger and some vanilla extract. The rum adds depth and doesn't overwhelm the eggnog flavor at all. I also had a pre-made graham cracker crust, but a word of warning - it wasn't big enough, so I cooked the leftover in a pyrex bowl, which was still yummy. The cooking time took a bit longer than the recipe suggested. I put a bain marie (pan of water) in the oven with it, and there were no cracks at all. I would absolutely recommend this for a holiday dinner or gathering!

Delicious. I made a few changes. I used a different crust recipe: 2 cups graham cracker crumbs, 1 stick melted butter, 1/2 tsp cinnamon...it's more fattening but a much better crust. I skipped the 10 minute crust baking step and instead put the crust in the fridge while I was assembling the rest of the cake. I didn't have rum so I substituted vanilla extract like someone else suggested. Follow the cooking instructions exactly, and DO NOT open the oven during baking, and your cheesecake will be perfect......DELICIOUS!!

One of the best cheesecakes I've ever had, and one of the best recipes I've ever found on this site. The cheesecake is creamy and rich and has a wonderful eggnog flavor. I followed the recipe exactly and it turned out perfect. I also like to substitute Pecan Sandie Cookie crust (1.5 cup crushed cookies, 5 tbsp butter, and big dash of cinnamon and nutmeg) just to mix things up.

This is the first cheesecake I've ever made, as I was always kind of intimidated by making one. We brought this to a New Year's Eve party and it was a HIT! Everyone loved it, and I will be making more cheesecakes in the future. I used one low-fat cream cheese and two regulars, and I also added 1 t. rum extract to the batter, as well as some cinnamon and nutmeg to the crust. I used a water bath while baking, and it prevented any cracking in the top of the cheesecake. I will definitely make this one again-- it was fantastic and a keeper.

Mmm good and very easy. I brought this to a work potluck and half vanished there. Took the rest to the gym and gave it to the personal trainers. They were into it not five minutes after I brought it in, moaning about how good it was. A definite keeper. I made a sauce on the side of caramel, toasted pecans and rum. Tasted great with or without the sauce. Do go heavier on the rum and nutmeg.

So good! I tested this before Christmas to make sure it is good enough to serve a group, and it definitely is! I scaled the recipe for 11 people (cuts the cream cheese to 2 packages) and it fit in a prepared 10" graham crust perfectly. Baked like is was a pumpkin cheesecake, perfect timing! Used Southern Comfort vanilla eggnog to make it appeal to more people. Can top with leftover (homemade) cranberry sauce, chilled, to make it more festive. Absolutely delicious!

I only had a 10" springform pan, so made an extra half-recipe of filling for this (didn't use quite all of that) due to my larger pan and a reviewer's comment advising that this doesn't come out as a deep cheesecake filling. I also used gingersnaps for the crust, upped the eggnog from 3/4c to 1c, & increased the nutmeg to 1/2tsp. Baked with a pan of water in the bottom of the oven to help prevent cracks (only had one tiny one), and let sit in oven with door slightly propped open, after baking, for about one hour. Drizzled this with Dulce de Leche (from this website). Thanks for the recipe, Bill!

This was a HUGE hit for my boyfriend's birthday party! I had left over whipped cream and people were dipping everything in it!

WOW! This cheesecake is sooooo good!!!! I followed another reviewer and added 1 cup of egg nog and an extra tablespoon of rum. It was a HIT on New Years Eve! People couldn't get over how creamy it was! Usually cheesecake is heavy, but this was so creamy! I'd give it 10 stars if I could!

I made this for Thanksgiving and my family loved this recipe. I used almond extract instead of rum, increased the eggnog to 1 1/4 cup, and doubled the flour. The Crust was Ginger Snaps and I made a caramel sauce for the top. It was a hug hit. Next time I'll make sure the eggnog is room temperature because once I added it cold to my cream cheese it was a bit lumpy, but still delicious.

This recipe was very easy and very good. Left out the rum & it was still good.

I have made this cheesecake 3 times and each time it gets better! I did use a bit more nutmeg in the recipe for more flavor as it goes very well with the eggnog and when I measure out the rum I am generous as well and the flavor has only improved. My dessert party guests loved it and my family too! This is definately a winner if you enjoy eggnog, although it is not overbearing at all. Great light and creamy cheesecake. Also, when the cake is done it will still be very light on top and feel jiggly but after cooling and removing the cake ring it reveals a brown rim and is completely cooked. Turns out great every time! Thanks for the recipe!!!

WOW!!!! This turned out to be the most perfect looking cheesecake I have ever baked. The top was perfectly smooth, no cracks, no uneven baking...perfection. The cheesecake is unbelievably creamy with just the right amount of eggnog flavor. I do not usually drink eggnog, but I just had to taste this before taking it to the party (I almost didn't want to after tasting), and it is so good. This is the perfect Christmas cheesecake.

I made a lower fat version of this using splenda, lowfat egg nog and neufchatel cheese. There is nothing in the taste of it that said "reduced fat". I also took other reviewers advice and used 1cup eggnog, 1/4 tsp nutmeg as well as cinnamon and ground ginger. It turned out perfect, and my "test group" devoured it in no time. I did not have the same cook time problems as some of the other reviews. The time listed in the original recipe was perfect. A very satisfying holiday cheesecake!

So yummy. Next time I will use a little more eggnog, a little more rum extract, and a little more nutmeg, just to make the eggnog flavor a bit stronger. Also, I used nilla wafer crumbs to make the crust, it was the perfect crust!!

This cheesecake came out great! Was a big hit on Christmas and not over powering with the Eggnog flavor

This was easy to make and the teachers at the school were so impressed by the subtle flavor of eggnog. I added homemade grand marnier cranberry jelly to the top after it cooled. Very elegant to serve for a candle lit dinner.

This was incredible! On Christmas Eve, I had waited too long to do my shopping and only had a 10 inch spring-form pan to work with. I had 4 packages of cream cheese, so I used all 4 and increased my ingredients slightly to compensate- I added an extra egg, and extra tsp of rum, a little more nutmeg, an extra tsp of flour, and a full cup of egg nog instead of 3/4. I was so sure that it wasn't going to turn out because the batter was really thin. but to my surprise, it set beautifully. The cake, because it was baked in a 10 inch instead of the 9 inch turned out a little thinner than I thought it would, but it didn't matter. It was so rich and luscious that the smaller the better. Everyone was begging for the recipe! I'm sure that when cooked in the proper pan, and to the exact measurements, it would turn out just as lovely if not better! This has become a holiday keeper. Thank you Bill Sinclair!

baked in a water bath and kept in an extra 5 min. then just opened the oven door and shut oven off. increased eggnog to almost 1 cup. made a whipped topping with 1/2 cup cream, 1.5 T powdered sugar, .5 t vanilla and .5 t cinnamon. used gold and silver sprinkles to decorate the top with a snowflake. incredible!

This is amazing! The only change I made was to use 1 tbsp vanilla extract in place of the rum extract. Baked in a water bath, and when time was up, turned the oven off, cracked the door, and let the cake cool completely before removing it. Definitely cream the cream cheese and eggnog together for several minutes before adding everything else - it comes out sooooo smooth and silky! Wonderful cheesecake. Thanks for the recipe!

My family said this was great. I used gingersnaps cookies for the crust. When I baked the cheesecake, I baked it a 300 degrees and baked it in a water bath (a little water in the bottom of the cookie sheet, don't forget to wrap your cheesecake pan in foil at the bottom so the water doesn't get in). I had no cracks and the cake was so creamy and delicious.

This is one of the best textured cheesecakes! I take a few shortcuts by using my Kitchen-aid mixer to beat the cream cheese mixture until very creamy and smooth. I also use an extra serving size premade crust if I'm in a rush. For special occasions I frost the cooled cheesecake with: 1 tablespoon dark rum, a pinch of nutmeg mixed into 1 small carton of Cool Whip.

Yummy! I made 1/3 recipe, doubled the eggnog, subbed Brandy Extract for the rum, grated fresh nutmeg on top for garnish and baked in tartlet shells for a lovely addition to my Christmas Cookie selection. I baked the leftover cheesecake in souffle cups sprayed with non-stick spray for 30 minutes at 325. I'm going to make some more tomorrow!

This was delicious. I used light eggnog and it was a hit. Beware - the picture is deceptive. This cheesecake is not as thick, comes out much flatter. That being said, it is very rich and creamy. A small slice is all you need.

Hey my name is Kari and my class & I made some really good cheese cakes for a festival. This was our biggest seller yet!!! you should really try it. It's so good, it's creamy and sweet!!! It tastes just like egg nog. It the best I have ever tried.

Added a splash extrsa eggnog and pumpkin pie spice and then once crust baked sprinkled it with cinnamon. I didn't have rum either so I put in Kalua and oh man this stuff is great! Also made one with lady finger crst instead and one with pretzel crust. The pretzel crust was a clear winner at our party!

I made this cheesecake one year for a friends Christmas party and it was so good - I got a marriage proposal out of it!! And not from my husband. Hahahah! It was all in good food but seriously - one if THE BEST cheesecakes I have ever had. Thank you for a wonderful recipe. I get requests for this every year.

So good. For real eggnog flavor, I also put nutmeg and cinnamon in the crust, and add1 whole cup of eggnog, upping the rum to 3 TB. I found out that one sleeve of graham crackers equals about a cup of crumbs, so I make the whole crust in the food processor, adding the nutmeg, cinnamon, and sugar and processing until fine crumbs. Then I melt the butter and add it to the processor, scraping the sides and bottom down. This is an extremely easy and less messy way to make the crust. I have made this cheesecake three times, twice in my kitchen aid and once as directed in the processor. For some reason, the one in the processor turned out quite flat (but still "good enough to sell" according to my friends). Every time I have used a water bath (though not always necessary in a cheesecake, it's my habit because I prefer super creamy cheesecakes that have an even consistency from the edges to the center compared to the New York style, which are generally not supposed to be made in a water bath) and followed the cooking times, adding perhaps 5 minutes at the end. Then, opening the door for an hour before fully cooling on the counter and refrigerating overnight.I made the mistake of using cold eggnog once- don't... Make sure every ingredient is room temp. I always whip my cheesecakes until very fluffy and then add the eggs last, so as not to over whip them, creating a rise and fall that could create cracks. Overcooking will do this too, but a water bath is very forgiving.

Absolutely amazing! I got rave reviews when I made this for Christmas. This will be my go-to recipe for cheesecake from now on...only thing I would recommend is not loosening the cheesecake from the ring immediately...my cheesecake had come out of the oven without any cracks and once I tried to remove the ring from the springform pan, I got a big crack, which was a dissapointment. I used a water bath also, always makes a huge difference.

Very rich and creamy...Just the way I like it...I will make this again...as a little topper on the plates I drizzled some Kahlua...Fantastic Thanks

this was very good but wasn't perfect. i needed more butter to hold the crust together. i baked it as directed but after 45 minutes it was still very soft in the middle so i baked it for about 10 minutes longer, until the edges browned a bit. after cooling for about 4 hours the middle was still like pudding. i served it with whipped cream to disguise the softness and got rave reviews from my family. i served it with candied pecans also. this is a great tasting cheesecake it just needs a few improvements which is fine by me. i will definitely try this one again only i will make the day before so it has longer to set in the fridge.

Made this for company Christmas party. I have made a lot of cheesecakes and this was the best I have ever made. I made a thicker crust with 2 cups of graham crackers, a little extra butter and baked in a 10-inch spring form pan. For the filling, I used a little over 1 cup of egg nog. I baked with a water bath beside the cheescake, and let it rest in the oven for about an hour after turning the heat off and opening the door halfway. Beautiful cake with slightly browned edges and no cracks. This was the first time I had used the food processor- very easy and resulted in a very creamy cake. I am making it again tomorrow!

I have no idea what happened with this recipe but my cheesecake came out NOTHING like it was supposed to. The center of the cake did not cook at all and I had it in their for an extra 40 minutes! There is nothing wrong with the oven and every other recipe I saw had the oven at an extra 25+ degrees for a longer period of time. I did not tweak the recipe at all so I have no idea what went wrong. Ruined my christmas desert!

This came out great. This is the second cheesecake I've made with a springform pan and the first to come out good. I added a pecan topping from another recipe and it was one of the best cheesecakes I've had in a long time. Oh, I also used a 10" pan by mistake. But I think I'll keep using the 10".

Just made this for a trial run for Thanksgiving and oh boy is this awesome! Sooooo tasty and yummy! I cheated and used a prepared graham cracker crust instead of using my springform pan, which always leaks! I stuck to the recipe except for giving a few generous shakes of nutmeg instead of a pinch. The ending result is so flavorful, I am very pleased with this recipe. It definitely made the list for Thanksgiving dessert! Thanks Bill :)

Ok I am giving it 5 stars because it tastes fabulous and the texture is great. However, I had problems with it cracking! I wanted to make this and freeze it since we'll be out of town and then will have relatives in when we get back. So I made it Tues night, and it was all cracked when it came out of the oven. I was worried it wouldn't freeze well like that so i went ahead and dug into it and brought some to work. I figured I beat the eggs in too long. So, the next day, I tried it again, being more careful with the eggs. It cracked just a little around the edges in the oven (and I took it out 14 minutes early!!) but as it cooled, it cracked all over the cheesecake again!!! I am going to go ahead and freeze it though. It won't be a very pretty cheesecake but it sure does taste good. Anyone know what I am doing wrong, and why it keeps cracking on me? I've made other cheesecakes and they did not crack.

I made this for a Progressive Dinner my neighborhood had. It was a big hit! Even people who said they weren't fans of eggnog enjoyed it. I followed the recipe to a t and it was amazing. The only bad thing was that my cheesecake cracked a little in the middle while cooling. I later found out it was because I over- mixed the ingredients. It was my first time making cheesecake so I wasn't really sure what I was doing. Everyone still loved it.

Great cheesecake, but you can barely taste the eggnog, so in the end it tastes like a regular cheesecake with a hint of cinnamon. The friends I made this for love eggnog, so it was a little disappointing.

BEST CHEESECAKE EVER! The cooking time/temp makes this cheesecake amazing. I made my crust with crushed cashews and graham crackers and added some nutmeg and cinnamon. Just spectacular!

All the posts before this warned me about the cooking length being too short. I left the cheesecake in the oven for about ten minutes longer, tearing my hair out and wringing my knuckles. I guess opening the oven door often helps the process, because it came out perfectly. Also, I ran out of rum extract after the first tablespoon, so I used half rum, half vanilla.

My whole family loved this cheesecake, even my sister-in-law who doesn't like eggnog! This is probably the creamiest and smoothest cheesecake I've ever made, as well as one of the easiest. I would recommend making it a day ahead if you can. It was delicious the first day, but even better the second.

This cheesecake is awesome!!! It was the first cheesecake I have ever made and a coworker told me I could sell it!

great recipe. Too bad the cooking instructions ruined it. NO cheesecake will ever set if cooked as directed. Bake it at 325 for at least 1.25 hrs.

This was fantastic! Used the Gingersnaps for the crust. Glad I've got another pint of eggnog in the freezer so I can make some later in the year!

This cake was simple and delicious! My husband wanted to try something new for Christmas desert and it was perfect!! I have made it twice now and was perfect bothe times. The second time I did use the cinnamon grahams and preferred that. I am a professional baker and I will definitely be using this recipe in my shop!! Anyway, it was marvelous! Thanks!

This was delicious. I added some cinnamon to the batter...and for the topping we used whipped cream with a sprinkle of cinnamon. Everyone loved it. I may add some rum next time!

I really loved the filling. I used imitation rum extract instead of buying a bottle of rum. What is a pinch of nutmeg, really? The thing I love the most about eggnog is the nutmeg, so I added at least ¼ tsp. The plain graham cracker crust was a bit of a downer. It didn’t have any flavor, not even a buttery taste. I would prefer a dressier crust that compliments the eggnog flavor.

This was the first cheesecake recipe i've ever attempted, I was kind of scared to try one... afraid I wouldn't bake it correctly and it would come out too gooey or too rubbery, but using a water bath in the bottom of the oven helped a lot on keeping the temperature even. I finished mine with a sprinkling of cinnamon and whipped cream with white chocolate liqueur and it is AMAZING! Thanks for a great recipe and I recommend this to anyone who asks!

This is a great recipe. I made it this year for Christmas and will definitely make it again. I didn't have a spring form pan so I reduced the recipe by 1/3 to accommodate a 9 inch crust. Came out great but I will be buying the suggested pan because I think it will make a better presentation. My family loved it. Thanks!

This cheesecake was FANTASTIC!!! I made it exactly the same as the recipe, except adding a little nutmeg and cinnamon to the crust. I took it to the small company I work for, and it was gone within 2 hours! I have been told I MUST make this again next year for sure. Thanks for a wonderful recipe.

Great easy to make with a mixxer. It was my first time making cheese cake s such I made afew mistakes after it finished baking. Still it got rave reviews for Thanksgiving desert.

i used the non alcoholic southern comfort vanilla spice eggnog for this and left out the rum(didn't have any). it was good. i ended up adding way more eggnog and to me it still needed more after the pies were finished. this could be because of the flavor of eggnog i used. it was good & i'll make again

A holiday favorite! I use Bill's recipe as a jumping off point, but I add a bit of nutmeg to the crust, omit the rum from the filling, and I add 1 tsp. of each cinnamon and nutmeg to the filling.

Didn't cook enough- need to increase cook time but I think it depends on your oven. We like the pumpkin cheesecake recipes much more

I make cheesecakes a lot. The 250 degrees isn't high enough to cook through. This needs to be at least 325 degrees and for an hour. What a disappointment very soggy and unedible for my Christmas dessert party.

This was easy to make and turned out fabulous! It was delicious and had everyone asking for seconds!

i created an account because of this recipe because i want everyone to know how amazing it is! people who dont even like eggnog were going back for more! i baked for recommended time but afterwards i left it in the oven with the door cracked for about an hour. it turned out perfectly. this is now my signature dessert, thanks so much!

I have made this cheesecake twice now and the second time I increased the size to 24 servings. I made the following changes and found it to be better tasting, but I still LOVE this recipe. I used a butter cookie crust in place of the graham cracker crust. I purchased Mother's Butter Cookies and omited the sugar needed in the crust. In the cheesecake portion, I reduced the sugar to 1/2 C and I also found that the cake does need to bake longer, even the serving size for 16, than what is called for in the original recipe. However, I still think this is a great recipe!

After reading all of the reviews I was excited to make this. The only change I made was to double the graham cracker crust as suggested by a review. I baked it in a water bath, let it cool in the oven, refrigerated for over a day...Then was deeply disappointed to cut into it and find it wasn't done. (I bought an instant read thermometer today for the next cheesecake I'll make). It was really soft and almost pudding like in the center although the outside looked fine. The graham cracker crust was too thick..overpowering. I'd recommend the original amount for the crust. The eggnog flavor wasn't very strong..Probably won't make this again:{

I certainly think that putting the cream cheese through the food processor must be the key to an ultra smooth and creamy cheesecake! I made this for Christmas Eve two years ago and my brother in-law (huge cheesecake fan) said it was the best he'd ever had! I personally don't care for cheesecake but I enjoyed it as well. Yummy recipe,thank you!

I make this Cheesecake every year, it's a Christmas tradition. The only thing I changed is once the cake is cooked I turn the oven off and leave it in there for an hour. Once I take it out of the oven I run a knife around the edge before removing the rim. I then make a stencil (usually a Christmas Tree) and use a mix of cinnamon and nutmeg to sprinkle the pattern on top of the cake.

Delicious, delicious, delicious! after reading the reviews, I added 1 cup of eggnog to the filling, as well as some cinnamon and nutmeg to the crust.

My first attempt at this failed miserably but then I learned patience. You really do have to let this set, overnight is best! It is amazingly rich and simply delicious!

Great holiday dessert!

Wow!! This was wonderful. The ONLY change that I made was to add 1 tsp nutmeg to the crust and 1 1/2 tsp extra to the filling.

I made this cheesecake for Christmas dinner. It was a hit. Everyone absolutely loved it. The eggnog flavor is just right!

Fantastic recipe! I baked it 10 minutes at 425 and only 40 minutes at 250, and it was perfectly done. I have a convection oven, and things tend to bake faster. The texture was very smooth and light, and it tasted great. It didn't crack at all like most cheesecakes tend to do, so it looked very nice. This is probably the best cheesecake I've ever made. It actually tasted even better the next day!

Just made this cheesecake....made it exactly as it states but with a water bath and cooked it longer. Didn't crack at all while cooking but when I took it out of the oven and released the pan, it got a small crack on the side... I'm hoping for now that's the only one, but it looks like it's setting up nicely. I will update later with more results...

This is an excellent recipe, the first time I made it everyone demolished it even though it came out a little flat. Following the recommendations on the site I let the cream cheese soften, whipped that by itself first with a hand mixer. Then folded in the eggnog which I allowed to warm to room temperature the result was a nice creamy batter. I mixed the remaining ingredients by hand in a separate dish then folded that in to the batter, lastly I folded in the sugar resulting in a nice smooth and creamy batter. I did not use any alcohol in mine and the flavor is excellent. I will definitely be making this cheesecake again for Christmas and New Years.

I made this for Christmas and I got so many compliments. It was on of the best homemade cheesecakes I have ever made.

WOW, this recipe deserves more than 5 stars. I made this cheesecake for Thanksgiving, and for a New Year's Day party. BIG HIT! First time I made it exactly as written, and it was great, second time I took the advice of reviewers and added more nutmeg to the batter, and added nutmeg and cinnamon to the gram cracker crust it really brings out the flavor of the egg nog and rum. I placed a pan of water underneath the cheesecake on a separate rack to avoid cracks. Sounds skeptical using a food processor especially if you have a kitchen aid mixer but honestly it works surprisingly well makes for a nice smooth batter. Have a cousin who is a chef at a 5 star restaurant thought this recipe was so good he asked for the recipe. He said the only thing he would do different would be to double the recipe. Thanks for Sharing!! :)

better cheesecake ever

This was one of the best cheesecakes I have made. I used whiskey instead of rum because I did not have any.

i have made this twice. the eggnog flavor and the cheesecake texture are fabulous - but it wasn't sweet enough for me either time.

not a huge fan of eggnog but this was awsome. the eggnog was a good balance. will make again for xmas.

This cheesecake was great. I got rave reviews from the family on Christmas. It was easy to make -- it didn't even crack! The only thing I did different was added 1 tsp. of rum extract and 1 tsp. of vanilla extract instead of the rum. Also, I served it with a cinnamon whipped cream.

Taste is good, but the instructions are lacking!

This had good flavor, but never set up. I cooked it twice as long as recommended and it still had the texture of custard. I did cook it in a bath of water as recommended by a previous review, so that probably slowed the cooking time.

The cake was gobbled up! The only problem was that the middle wasn't firm. I don't know what I could have done differently. but it was still great.

Excellent! I put it in two ready-made graham cracker crusts and cut the 250 baking time to 30 minutes. Very easy this way! Thanks for posting it!

This was amazing! Silky smooth and so creamy! Made this for work and it lasted about 30 minutes. Now, one for Christmas.

This is so easy and delicious!!! I used a store bought crust to save time, but then got creative and made a chocolate mint crust for the rest of the batter. These 'extras' were by far the best!!! I just crushed thin mint cookies up and added 2 T butter melted, mixed and baked for 10 minutes.