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!
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.
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.
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.