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Eggnog Cheesecake III

Reviewed: Dec. 28, 2009
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.
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