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Eggnog Cheesecake III
January 06, 2012

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!

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