Chamomile mixture can be stored in an airtight container at room temperature up to 1 week..

Bake at 325°F for 30 minutes.. Reduce oven temperature to 250°F (do not remove cheesecake from oven), and bake at 250°F for 45 minutes.Turn oven off (keep door closed); let cheesecake stand in oven for 45 minutes.

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.Drain and spread in an even layer on a large baking sheet.

Let cool 15 minutes..While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl.

Add shrimp, cucumbers, and mini peppers; toss well.Cover and refrigerate up to 30 minutes.. Add cooled Kamut, tomatoes, and onion to shrimp mixture.