2 cups white sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup eggnog
1 1/2 cups chopped walnuts
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup butter
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar
1 tablespoon vanilla extract
1 cup water
1/2 cup white sugar
1/2 cup vegetable oil
1 (4 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Combine the sugar, oil, nutmeg and vanilla in a large bowl. Mix well. Set aside. Combine flour and eggnog mix in a medium bowl. Stir flour mixture into eggnog mixture, mixing just until moistened. Place butter into a medium saucepan and melt. Heat to 375 degrees F (190 degrees C).
Pour batter into prepared pan. Spread on top of cheesecake; cool completely. Place cheese in center of cheesecake and pour eggnog mixture over and around. Chill for 2 hours, or until cheesecake is set. Pour filling into crust.
Place sliced walnuts and salt in large plastic bags. Place around cheesecake; seal tightly. Tie with kitchen twine. Refrigerate cake for at least two hours, allowing nuts to harden. Remove cheesecake from refrigerator. Gently brush nuts on top of cheesecake. Refrigerate for at least one hour, or until nuts are softened. Remove cheesecake from refrigerator. Season with salt and sugar. Chill for at least 2 hours before serving.