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Eggnog Cheesecake III

Reviewed: Dec. 16, 2011
I would've given this recipe five stars, but I made it a second time, and now I'm torn. The first time, it worked great. (I added a little extra nutmeg to the crust and filling, and used a whole tiny airline bottle of dark rum.) The filling was smooth, fluffy and delicious. The second time, it didn't set. I had to put it back in the oven for another hour at 250, and after it cooled, it was UGLY. It had a huge dent in the center, and deep, canyonlike cracks. It looked like it had been hit with a meteor. And the crust... omg, gloppy goo. Still, it tasted great. I must have done something wrong the second time, but I can't imagine what that could have been. The worst part was, since the first one worked so beautifully, I had promised the second one to my husband for his office Christmas party. It just about killed me to send him off with a cheesecake that ugly. Really embarrassing. I guess my point is, this is a wonderful cheesecake, but it might not be the best one to make "under pressure." Have a Plan B.
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