A Little Nog with Your Cheesecake?

So there I was, shopping alone, midday (which incidentally doesn't happen often) when I sauntered around a corner nearly knocking into a huge display of canned goods.
Pretty sure I was in the zone.
You know, the "what are we having for dinner million thoughts in your head" zone?
I'm not the only one
Tell me I'm not the only one!

Composing myself,  I looked up and there, in front of my eyes was EGG NOG.
Oh lordy.
Tis the season.
The creamy, eggy, sweet and nutmegy season.
I love this time of year.
Why do they only sell egg nog in the fall/winter?  I mean eggs are sold year round?!
I think we should start a protest.

What do you think happened next?
Oh, you're so wrong, I didn't walk away.  That thought briefly crossed my mind because I can and have made my own nog. 
But it was there.
GLARING at me.
How could I resist?

I brought it home and clearly labeled it "MOM'S" (meaning if you even THINK about touching this I will hunt you down and torture you as only a mom can do)
I poured myself a drink and I knew the rest was only to be used for this:

Yup
Cheesecake + Egg Nog = LOVE

Using this shortbread cookies recipe I added freshly grated nutmeg into the mix for a more festive flare and then crushed them all up so that I could have a shortbread crust.
(ya crazy right....make cookies to use them as crust - THE ZONE)
You could certainly use graham crackers or other cookies if you desire.

The recipe was inspired by a recipe found on Martha Stewart's website (pfft of course it was)
Trust me, if you love cheesecake and you have a fondness for the nog this is the perfect dessert for you!

I'm Listening to:  Cough Syrup - Young the Giant

Egg Nog Cheesecake Squares

makes 1 9" pan

CRUST
1 1/2 c. shortbread cookie crumbles (about 12-14 cookies)
4 tbsp. butter, melted
2 tbsp. sugar

In a food processor crush up the cookies with the sugar.  Add in your melted (slightly cooled) butter and pulse until mealy.  If you didn't make your own cookies (shame on you) add 1 tsp. grated nutmeg.
Line a 9" square pan with aluminum foil, spray with cooking spray.
Gently press the crumb mixture into the pan evenly.
Bake in a preheated 350F oven for about 13-15 minutes until set and slightly browned on the sides.
Set aside to cool.

FILLING
2 pkgs. light Philadelphia cream cheese, room temperature
3/4 c. light egg nog (I know, how can egg nog be light?)
2 whole eggs + 1 yolk
1/2 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. pure vanilla
1/4 tsp. salt
1 tsp. grated nutmeg

Now, I used my food processor for this but if you saw my post on facebook about sticking things in it while its running I suggest you simply use a stand mixer or hand held mixer for this.  It didn't bode well for my favorite spatula.

Cream the cheese until smooth and fluffy.  Add in the the rest of the ingredients just to incorporate.
Pour into your crust.
Since you aren't hiding any imperfections with a sauce or preserves I recommend baking this in a water bath, not only for even cooking but also for the hope of no cracks.
CRACK IS BAD.
Place a larger roasting pan in the oven and have some boiling water ready.
Add your cheesecake to the pan and fill the roasting pan with the water until it reaches about half way up the sides of your cheesecake.
Bake at 350F for about 45 minutes (or until just set)
Remove and let cool completely on a rack
Cover the top with plastic wrap and refrigerate for a minimum of 2 hours (makes for easier cutting).
To serve - remove the tinfoil and contents together.  Cut into squares.
And there you have it!