Reviewed: Jan. 2, 2009

I made this for Christmas and everyone loved it! It could not have come out more perfect.

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patrashcan

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Reviewed: Dec. 30, 2008

Made this for the holidays and it was FANTASTIC. Best consistency of any cheescake I've ever baked and a super easy method as well. I poured slightly less than a cup of eggnog and added approximately 1/4 cup of Kahlua. For the crust I used ginger snap cookies and chopped pecans. Next time I will garnish with french vanilla whip cream and toasted pecan halves.

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DUBYANGE

Cooking Level: Expert

Living In: Warren, Michigan, USA

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Reviewed: Dec. 29, 2008

This was the creamiest cheesecake I have ever had. It is a slow process, but it is worth it. This is the first cheesecake I have successfully made without a crack in it! I served it at Christmas and it got rave reviews from everyone...even the non-eggnog lovers! Yum!

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washingtonbaker

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Reviewed: Dec. 24, 2008

The best cheesecake I have ever made! Honestly well worth the time, and turns out super moist and full of flavor. I have made this for Thanksgiving as well as Christmas and everyone has commented on how it tasted professional and the most amazing cheesecake they have ever had! Seriously try this cheesecake out for a party or just a family event and you wont be sorry!! I also added a layer to the top of the finished cheesecake consisting of coolwhip mixed with cinnamon, which made the very creamy mixture that complimented the cheesecake very nicely!

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tmoore9174

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Reviewed: Dec. 21, 2008

Came out creamy without any cracks. But flavor was too mild for my taste. I tried to dress it up with a rum sauce and candied pecans but I don't plan on making this again.

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AMSHKA

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Reviewed: Nov. 28, 2008

I made this for Thanksgiving. The cheesecake is moist, sweet, perfect texture. I have made many New York Cheesecakes, this one is just as good! Just a hint of eggnog taste. Worth the time.

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Cindy Finsie

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 5, 2008

I made this Cheesecake today just because and WOW, Phenomenal Cheesecake, I bumped up the recipe to 15 servings because I was using a 10" Springform instead of a 9", I reduced the butter in the crust to 3T, and added a little of the eggnog to the crust mixture. I also added about 3T of Southern Comfort to the recipe as my family loves Eggnog and SoCo. I baked it at 275, for 2:45, and cooled it in the oven for about 2:30, and then stuck it in the fridge. DELICIOUS, I'll be making it again SOON.

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Strykewulf

Cooking Level: Expert

Living In: Glens Falls, New York, USA

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Reviewed: Dec. 9, 2007

Excellent cheesecake, prbably one of he best recipes I tried...and I bake A LOT of chessecakes.... but baking for 3.25 hours at 200 didn't cause it to set enough...I had to bake it for another hour for a total of 4.25 hours. It was so creamy and smooth it justed melted in you mouth!

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