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There's a lot to love about this eggnog cheesecake, especially if the sweet, creamy spiced drink is one of your winter favorites.The filling is made with actual eggnog — fortified with vanilla extract and ground nutmeg — and a crisp gingersnap-and-pecan crust makes things even more festive.

Topped with dollops of boozy, bourbon-spiked whipped cream, this inventive.holiday dessert.is sure to convert even staunch eggnog haters..

What is eggnog, exactly?.Eggnog is essentially a thin, drinkable, nutmeg-spiced custard — some old-fashioned recipes will use raw eggs, but most modern eggnogs involve at least some time on the stovetop — that's often spiked with a spirit like rum, brandy, or whiskey.

Though a similar drink was first attested in medieval England, the term "eggnog" arose a few centuries later in the American colonies.

There are several theories about the etymology of the word, with the archaic term "nog" variously defined as a drinking vessel, a shot of alcohol, or a type of strong ale.Preheat the oven to 350° and position the racks in the center and lower thirds.

Butter three 9-by-2-inch round cake pans and line with parchment paper.Butter the paper and dust the pans with flour, tapping out the excess..

In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted.In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream.