Eggnog Cheesecake (Print Version)

# Ingredients:

01 - Gingersnap cookies, crushed to crumbs (8 ounces or 25 cookies).
02 - Fresh nutmeg, ground (1/4 teaspoon for crust).
03 - Unsalted butter, melted (4 tablespoons).
04 - Cream cheese, softened (32 ounces).
05 - White sugar (1 cup).
06 - Eggnog (3/4 cup).
07 - Large eggs, room temp (2).
08 - Pure vanilla extract (2 teaspoons).
09 - All-purpose flour (3 tablespoons).
10 - Sea salt (small pinch).
11 - Ground nutmeg (1/2 teaspoon).
12 - Heavy cream, very cold (1 cup).
13 - Cold eggnog (1/4 cup).
14 - Powdered sugar (3 tablespoons).
15 - Fresh nutmeg for topping (1/4 to 1/2 teaspoon).

# Instructions:

01 - Heat oven to 350°F. Wrap 9-inch springform pan in foil and grease lightly.
02 - Mix cookie crumbs, nutmeg and melted butter. Press into pan bottom and sides.
03 - Pop in oven for 8 minutes until set. Let cool completely.
04 - Beat cream cheese until smooth, add sugar and eggnog. Mix in eggs one at a time.
05 - Stir in vanilla, flour, salt and nutmeg until smooth.
06 - Put pan in larger pan, add hot water halfway up sides. Bake 65-70 minutes.
07 - Turn off oven, crack door, leave cake for 1 hour. Then cool on rack.
08 - Once cool, refrigerate at least 8 hours or overnight.
09 - Whip cold cream with eggnog and sugar until stiff peaks form.
10 - Top with eggnog cream, sprinkle with nutmeg and crushed cookies.

# Notes:

01 - Can add rum extract or spiced rum for extra flavor.
02 - For leak-proof water bath, place springform pan inside 10-inch cake pan.

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