People took to the new filling staple crop and treated it as another vehicle to deliver spicy stews (guisados) and beans.

Remove cheesecake from oven (center of cheesecake should be almost set and jiggle slightly); let cool on a wire rack until room temperature, about 2 hours.. Cover cheesecake, and chill until cold, about 6 hours.Run a knife around outer edges of cheesecake to loosen from sides of springform pan; remove sides of springform pan..

Beat heavy cream, powdered sugar, and bourbon in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.Dollop whipped cream evenly over chilled cheesecake.Garnish with additional nutmeg, and serve.

Store cheesecake in an airtight container or wrapped in plastic wrap in refrigerator for up to 3 days.. About this recipe.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.Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.

You want the mixtures to be combined but not homogenized; the candy will come together very fast..Immediately scrape the hot candy into the prepared pan and press into a flat, even layer.

Peel off the foil and cut the candy into squares.. Make Ahead.Cut or uncut, the candy can be stored in an airtight container at room temperature for up to 2 weeks..