Reviewed: Apr. 18, 2012

This was a huge hit!! I just used a store-bought graham cracker crust to save on time, and it worked fine. I had too much filling for the crust through so I just sprayed a loaf pan and poured the rest of the filling in and made some crust-less cheesecake bars, which were also fantastic! I will make this every year for Christmas!!!

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Reviewer:

Kaeleigh

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 30, 2012

Flavor was delicious! Did not set well, but I believe my pan was too small. Will still make this again. :)

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Reviewer:

MommaBird+3

Cooking Level: Intermediate

Home Town: Manchester, Maine, USA

Living In: Vassalboro, Maine, USA

Reviewed: Jan. 18, 2012

Great holiday dessert!

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Reviewer:

jennyb

Reviewed: Jan. 14, 2012

This was good. I used crushed gingersnaps for the crust. The only thing I didn't like it that is didn't set well in the middle... but that could be my fault? It did have a great flavor though and I followed the recipe to a T except for the crust.

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Reviewer:

Kara

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Jan. 14, 2012

One of the easiest cheesecakes I've ever made. And though not fancy, it tastes good.

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TDSMason

Reviewed: Jan. 11, 2012

So good. I put nutmeg and cinnamon in the crust, add 1 whole cup of eggnog, and up the rum to 3 TB. Love it!

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Jan. 6, 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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Reviewer:

Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 2, 2012

Great recipe! A traditional recipe at Examiner.com (see link below) calls for 2 tsp of rum extract in lieu of the 2 tablespoons of rum for those wanting to go lighter on the rum. I also wouldn't serve it without either carmel topping or the traditional carmel rum sauce

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Reviewer:

cmj.nh

Home Town: Hooksett, New Hampshire, USA

Reviewed: Jan. 2, 2012

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.

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Reviewer:

Mulfie

Reviewed: Jan. 1, 2012

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.

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