The 15-minute prep, which includes a three-ingredient crust, is super simple, thanks to the option of using either refrigerated or canned eggnog. Our test kitchens tested both and enjoyed the results equally.
I found this on Pinterest. This recipe was great! I do NOT like eggnog, but my husband and his family love it so I made it for a Christmas function. This cheesecake was a huge hit! (i even loved it too!) I read the other comments and made some changes. In the crust, I doubled the butter and for the cheesecake I added 1 tsp of Rum extract & 1 tsp of Vanilla extract & a few sprinkles of Nutmeg. This really helped with the flavor and it wasn't too strong. I will definitely be making this again!
I doubled the butter in the crust as suggested as it was very dry, I think I overcooked the cake as the crust around the edge was as hard as a rock, the cheesecake was creamy and very tasty. I would make this again with a different crust.
Yummy but I made a couple of modifications....Doubled the amount of butter in crust to make it bind better. Also added 2 tsp of nutmeg to cheesecake mixture and 2 Tbs of McCormick Rum Extract to bump up the eggnog flavor. The eggnog flavor was a little too subtle for me just following the recipe exactly. Extra rum extract and nutmeg did the trick (for my liking).
This cheesecake is amazing... I first made it last year for the holidays and people were floored... even those who disliked eggnog came back for seconds and thirds.
I found this recipe last year too late to make for Christmas and tried it today!! I served it today to special friends and we all decided it was a keeper!! Can't wait for my oldest son & husband to try it tomorrow at our Christmas dinner...I think he'll love it!!
