Popular on Food52
Julie K. December 24, 2017
I love this recipe as a concept but as I make it for the 3 or 4th time, I remember again how many errors/omissions there are that still have not been fixed. For one thing, you do not bake a cheesecake at 400. There is also way too much filling for the pan, and that is using less ingredients than called for (I skip the butter in the filling and I don't use whipped cream cheese because I can whip my own free air into regular cream cheese). I also find the crust recipe to be way too buttery - compare to other recipes that use 1/4 c of butter instead. In any case, it's a great concept, delicious and festive.
Transcendancing December 28, 2014
Wow, we loved this - by the time the cheesecake baked the eggnog flavour had mellowed considerably so I'd also consider adding extra next time. This was delicious and a wonderful dessert addition to our Christmas feast, something a little bit different and a bit extravagant. I was definitely appreciated and I'd make it again for Christmas.
Hiromi M. December 21, 2014
I made it without the topping. I was expecting a bit more like eggnog flavor, but it was not strong enough for anybody to notice. My husband loved it and it does taste good, but I would probably increase the amount of nutmeg and alcohol next time.
MooseGirl December 25, 2010
This looks great! But how much sugar and cornstarch do you add for the glaze? I only see these ingredients listed once on the ingredients list so are they supposed to be divided or does 2 Tbsp cornstarch and 1.5 cups sugar all for the cheesecake and a another amount for glaze?
Jennifer A. November 20, 2009
I love the festive look of this cheesecake is, and the nice balance of spicy and sweet!
MrsWheelbarrow November 17, 2009
Kelsey, this looks fantastic. I've been fussing with Christmas dinner menus in the last week. Now I know what to do for dessert!
See what other Food52ers are saying.