I made this for Thanksgiving and it was such a hit! I already plan to make it for Christmas as well. I did cheat and use a store bought crust and it was still wonderful. If you do that you will have some leftover mixture. I will see next time if I can stretch it into two crusts. This time I just baked the leftover mixture in a small casserole dish, so that we could taste it before bringing it to Thanksgiving. It was even delicious right out of the oven and warm. You may want to plan on making some mini cakes if you use the store bought crust. I also just used my hand held mixer instead of a food processor. I just made sure to blend everything with a large spoon and once you add in the eggnog and eggs it is not too thick for a regular mixer. Great recipe!

I made this recipe and tried it out on the guys I work with They absolutely loved it. It's not as firm as i would have liked but you should be able to just cook it a little longer. I didn't have any rum but it still turned out great.

Very smooth and rich. Delicious.

I made this for some people at work. I don't like cheesecakses (or eggnog), but they all said it was good, so I'll have to take their word for it.

This is one of the best textured cheesecakes! I take a few shortcuts by using my Kitchen-aid mixer to beat the cream cheese mixture until very creamy and smooth. I also use an extra serving size premade crust if I'm in a rush. For special occasions I frost the cooled cheesecake with: 1 tablespoon dark rum, a pinch of nutmeg mixed into 1 small carton of Cool Whip.

amazing!

This is so easy and delicious!!! I used a store bought crust to save time, but then got creative and made a chocolate mint crust for the rest of the batter. These 'extras' were by far the best!!! I just crushed thin mint cookies up and added 2 T butter melted, mixed and baked for 10 minutes.

I certainly think that putting the cream cheese through the food processor must be the key to an ultra smooth and creamy cheesecake! I made this for Christmas Eve two years ago and my brother in-law (huge cheesecake fan) said it was the best he'd ever had! I personally don't care for cheesecake but I enjoyed it as well. Yummy recipe,thank you!

I made this cheesecake for Xmas and my family loved it. Thanks for sharing a great one!

This is the BEST EVER & EASIEST CHEESECAKE. I Changed a little like I used Cinnamon Graham Crackers. And also couldn't find any eggnog after Christmas, so I made my own the Single serving recipe is at the bottom. Also messed up and made it Pink, made a mistake thought it was Vanilla Extract & it was red food coloring so already had the everything in the eggnog so, said its gonna be a Pink Cake. Hey, good for Valantine's Day or green for St. Patty's Day. And Also used 10in deep dish pie pan, didn't have Spring pan. I put a pan of water under the cake while it was cooking. Be will make all the time now that I know how to make eggnog here's the recipe by the way. Single-Serving Eggnog 3/4 cup cold whole milk 1 egg, well beaten 2 ounces chilled liquor (rum, bourbon, brandy) 1 rounded teaspoon confectioners sugar 1/4 teaspoon vanilla extract ground nutmeg In a small bowl, combine the milk, egg, liquor, sugar and vanilla. Whisk until well combined. Pour into chilled glass and sprinkle with nutmeg.

Absolutely delicious!!!!

Great recipe. I used the Amazingly Good Eggnog recipe on this site for the eggnog and it was delicious. Great recipe. Only change I made was to add a bit of cinnamon to the crust.

VERY GOOD, SEEMS LIKE A COMMERCIALLY MADE CHEESECAKE, PARENTS LOVED IT

This cheesecake is FANTASTIC. I used helpful suggestions from the other reviewers to make modifications, and here's my advice: 1. I scaled the recipe down to 11 servings so it used 2 pkgs of cream cheese. I used one pkg of full-fat cream cheese and one pkg of light, and it still tasted wonderfully rich. 3. I added about 3/4 to 1 tsp of cinnamon and 1/2 tsp of nutmeg to the batter, subbed 3/4 tbsp of vanilla extract for the rum (I didn't have any rum on hand), and used 1 cup eggnog. 4. MAKE THIS CHEESECAKE THE DAY BEFORE YOU NEED IT (I can't stress that enough; this recipe improves with time, and the flavor is much better the second day). 5. If you're using a store-bought graham cracker crust, there will be more batter than you need to fill the crust, so look up a "crustless cheesecake" recipe and use those directions for baking the excess batter. 6. Use a water bath (I just filled a cake pan with water and put it on the bottom rack of the oven, below the middle rack where the cheesecake was). 7. When it's finished cooking, turn off the heat, open the oven door a bit, and let it cool in there for a couple hours before refrigerating. This recipe is fantastic - it's definitely going to be an Xmas staple from now on!

Excellent...this will be made every CHristmas!!! WOw. THis was delicious. I did add more like 1 cup of egg nog and I used fresh ground nutmeg. Instead of graham cracker crust, I used gingersnap cookies that I saw on another recipe. THis was really wonderful...in fact cannot wait for leftovers today!...they left me a little piece.

Great cheesecake! Your had better like eggnog before you make this one. I used fresh grated nutmeg and grated a little more over the top of the cake before serving. Very creamy texture. For the bakers that stated this did not taste like eggnog , I suggest using quality eggnog and fresh nutmeg.