Ingredients:

  • 2 cups (225g) gingersnap crumbs (about 30 cookies)
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • 32 ounces (900g) cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (25g) cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum extract (optional, or use 1 tablespoon dark rum)
  • 4 large eggs
  • 1 1/4 cups (300ml) prepared eggnog
  • 1/4 cup (60ml) heavy cream
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • 1 cup (240ml) heavy cream (for whipped cream)
  • 2 tablespoons (25g) powdered sugar (for whipped cream)
  • 2 tablespoons (30ml) eggnog (for whipped cream)
  • Pinch of ground nutmeg (for whipped cream)

Instructions:

  1. Prepare the Crust: Combine gingersnap crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the springform pan. Chill for 1 hour.
  2. Make the Filling: Beat cream cheese, sugar, cornstarch, and salt until smooth. Beat in vanilla and rum extract (or rum). Add eggs one at a time, mixing well after each addition. Gradually beat in eggnog and heavy cream. Stir in nutmeg.
  3. Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is the water bath). Carefully transfer to a preheated oven and bake at 325°F (160°C) for 60-75 minutes.
  4. Cool and Chill: Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack. Cover and refrigerate for at least 8 hours, or preferably overnight.
  5. Make the Whipped Cream (Optional): In a chilled bowl, beat heavy cream, powdered sugar, and eggnog until stiff peaks form. Gently fold in nutmeg.
  6. Serve: Run a thin knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan. Top with eggnog whipped cream (if using) and sprinkle with extra nutmeg. Slice and serve this decadent eggnog cheesecake.