4 Reviews

One of the nicest things about being Jewish is that you can have eggnog all year round and not feel "out-of-season" at all. I adore eggnog, and this was one yummy cheesecake. I had to make up my own eggnog (lots of recipes here at Zaar), but followed the recipe to a tee, with the exception of leaving off the reserved cookies on the side of the cake. Instead of Cool Whip I made up my own whipped cream and flavored it with a bit of rum extract, to go with the eggnog theme. I made this recipe as part of Pick Your Chef July 2003, but this recipe is going to be part of my repetoire from now on, it's luscious!

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Mirj July 27, 2003

This was very good. Tasted super Eggnoggy, which is a good thing. The only problem I had was, that this didn't set up very firm, so it was kind of a mess to cut up and dish out.Not that anyone minded :) Next time I might decrease the eggnog and milk each by about 1/4 of a cup to make it a little firmer. Thank you for posting this wonderful recipe.

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LoveToBake67 December 21, 2008

My 14yo daughter made this for a youth-group Church auction. She garnished it with a few sprigs of mint centered on top to add a little color, and did use a pretty ribbon to tie around it-which also helped keep all those cookies in place during transport. It turned out beautiful, was incredibly simple to assemble, and as a friend to the woman who bought it, I was able to get a slice--WOW was it good! Now my daughter is asking for it for her birthday cake.

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guinnzoo23 December 16, 2008

I made this for a party at work and everyone loved it. I got many requests for the recipe. I used crushed ginger snap crumbs for the crust and fixed it in a baking pan, garnishing it with more crumbs and nutmeg. I think next time I'll use all eggnog and no milk to intensify the eggnog flavor. This could be addictive.

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Bogey'sMom November 11, 2008
Super Easy Eggnog Cheesecake