Holiday Eggnog Cheesecake with Gingersnap Crust (Print version)

Creamy eggnog cheesecake baked in a crisp gingersnap crust, chilled overnight, and finished with whipped cream and nutmeg.

# Ingredients:

For the gingersnap crust

01 - 2 cups (220 g) finely crushed gingersnap cookies
02 - 3 tablespoons granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 6 tablespoons (85 g) unsalted butter, melted

For the eggnog filling

06 - 32 oz (905 g) full-fat brick cream cheese, softened
07 - 1 1/4 cups (250 g) granulated sugar
08 - 3/4 cup (180 ml) thick eggnog, room temperature
09 - 1/2 cup (120 g) sour cream, room temperature
10 - 4 large eggs, room temperature
11 - 2 tablespoons cornstarch
12 - 1 teaspoon vanilla extract
13 - 1/2 teaspoon rum extract, optional
14 - 3/4 teaspoon ground nutmeg
15 - 1/2 teaspoon ground cinnamon
16 - 1/4 teaspoon fine salt

For serving

17 - 1 cup (240 ml) cold heavy whipping cream
18 - 2 tablespoons powdered sugar
19 - 1/2 teaspoon vanilla extract
20 - Extra nutmeg and crushed gingersnaps, for garnish

# Instructions:

01 - Heat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment. Wrap the outside of the pan with two layers of heavy foil if using a water bath.
02 - Mix gingersnap crumbs, sugar, cinnamon, nutmeg, and melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
03 - Beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Scrape the bowl and beater well.
04 - Mix in eggnog, sour cream, cornstarch, vanilla, rum extract if using, nutmeg, cinnamon, and salt on low speed until smooth.
05 - Add the eggs one at a time on low speed, mixing just until each egg disappears. Do not whip extra air into the batter.
06 - Pour the batter into the cooled crust. Set the pan in a roasting pan and add 1 inch of hot water around it. Bake for 60-70 minutes, until the edges are set and the center still wobbles slightly.
07 - Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour. Remove from the water bath, cool to room temperature, then chill at least 6 hours or overnight.
08 - Whip heavy cream, powdered sugar, and vanilla to soft peaks. Pipe or spoon over the chilled cheesecake, then garnish with nutmeg and crushed gingersnaps before slicing.

# Good to know:

01 - Best when chilled overnight before serving.
02 - Use thick dairy eggnog for the richest texture.
03 - A gentle water bath helps prevent cracks.

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