Eggnog by itself, as a drink, is a fairly divisive substance. On one side is the majority vocal "eeewww" crowd and the smaller, but passionate "best thing ever" camp. My family falls pretty squarely in the second group; we love nothing better than a glass of eggnog, big or small, spiked or not, before or after meals.
Turning eggnog into baked goods gains it a bigger audience; I've made eggnog scones, eggnog cinnamon rolls, and when I saw Sunset Magazine's recipe for Eggnog Cheesecake, I knew it would be the perfect thing to bake for my daughter A.L.E.'s fiance, K., who was visiting our home during the Christmas holidays and who loves cheesecake.
- You can find the recipe here
- I made a half recipe into a mini cheesecake in a 6 inch springform pan.
- Rather than the graham cracker crust in the recipe, I substituted gingersnaps for a little spicy bite.
- This cheesecake uses a fair amount of nutmeg, so a microplane comes in very handy to grate the fresh nutmeg.
- I skipped the whipped cream on top.
This was a lovely, creamy cheesecake with a mild nutmeg-y eggnog flavor. K. enjoyed "his" cheesecake and generously let us help him polish it off!