Reviewed: Jan. 10, 2012

Sorry, but that was the worst cheesecake i've ever made. After baking for 3hrs, it came out the same way it went in. So, i baked it an add'l hour at 350, and it was finally cooked. Very disappointing.

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Reviewer:

Ana

Home Town: New Baltimore, New York, USA

Reviewed: Jan. 3, 2012

Made this for New Year's Eve party. Likely the best cheesecake I've ever made. And no cracks! Had to bake it a wee bit longer than in the recipe, but it was absolutely perfect! I whipped whipping cream with a whisk by hand (yes it takes longer, but it doesn't break down and turn back into watery weird stuff and lasts for days) and used a piping bag to decorate the top and then grated a wee bit of fresh nutmeg on top of the whipped cream. To die for! Thanks for the recipe!

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Reviewer:

Barbara

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Oakville, Ontario, Canada

Reviewed: Dec. 29, 2011

Got rave reviews at Christmas! I topped it off with Cool Whip and nutmeg sprinkles!! Delish!

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Reviewer:

lovebugs_mom

Cooking Level: Intermediate

Living In: Prineville, Oregon, USA

Reviewed: Dec. 12, 2011

very good and EASY....made with a gingerbread crust instead...whip cream and a little nutmeg on top...YUM

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Reviewer:

Erynn77

Cooking Level: Intermediate

Reviewed: Dec. 2, 2011

OH....MY....GAWD!!!!! This was amazing! I used ginger snap cookies (recipe found on this site) for the crust and added some nutmeg and cinnamon to it. I also used homemade eggnog (amazingly good egg nog recipe from this site) but followed the recipe exactly otherwise. For a topping, I whipped up some whipping cream with a touch of egg nog and cinnamon to give it some extra flavour. Topped with Baileys Irish Cream and some raspberries. I don't even want to know how many calories were in this, but it was quite possibly the absolute best cheesecake that I have ever eaten. SO creamy. My cheesecake did crack, but I haven't perfected that yet....it'll come with time. I can't even begin to describe how absolutely fantastic this was.

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Reviewer:

kissjo

Reviewed: Nov. 21, 2011

Used 2 pre-made graham cracker crusts instead. With another 1/2 cup of eggnog, I had enough to fill 2 pie crusts.

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Reviewer:

tbryant127

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

Made exactly as stated except used a water bath as some other suggested. I also let it sit in the oven, after turning off, overnight. I never opened the oven door the entire time. Absolutely perfect, no cracking! I also used spiked egg nog for an extra kick, it was exactly as I wanted it to turn out.

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Reviewer:

srmcin

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Apr. 20, 2011

so creamy! I love eggnog and my husband doesn't, but even he loved this cake. The eggnog isn't overwhelmimg. The best texture of any cheesecake I've ever made.

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Reviewer:

julfeu

Reviewed: Jan. 1, 2011

I made this for a new years party and got rave reviews. I was told by a person who is obsessed with finding the best cheesecake in the world that this was it. The texture was amazing, the balance of flavours was great. The flavour of the eggnog was subtle enough that even people not crazy about it would still love the cake. The only adjustments I made was that I did not do a water bath, I put a pan of water underneath. I also increased the temperature of the oven to 300 in the last hour because I needed it to cook faster. I think at 200 it would have taken at least 4.5 hours to cook. I turned the oven off when the middle was still very wobbly, but left the oven closed for 2 hours. It cooked right through and wasn't overcooked. FANTASTIC!! Thank you so much Kim (BRIMAT143) for this excellent recipe!

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Reviewer:

Jewelz

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 29, 2010

Easy to make and very tasty! Made this for Christmas and everyone loved it. I did use a ginger snap crust instead of plain vanilla and I also added 1/2 tsp of cinnamon and 1/4 tsp of nutmeg to the cheesecake mixture.

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