📖 Instructions

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. This will protect the cheesecake from any water seeping in during the water bath.
2. Crust Creation: In a food processor, pulse the gingersnap cookies until they are fine crumbs. Alternatively, you can place them in a ziplock bag and crush them with a rolling pin. Melt the butter in a microwave-safe bowl. Combine the cookie crumbs and melted butter in a bowl, mixing well until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
3. Initial Bake: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. This pre-baking helps the crust to set and prevents it from becoming soggy.
4. Filling Prep: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. This is crucial for a lump-free cheesecake. Gradually add the sugar and continue beating until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
5. Egg Incorporation: Add the eggs one at a time, beating well after each addition. Be careful not to overbeat the mixture at this stage, as it can incorporate too much air and cause the cheesecake to crack. Gently stir in the eggnog, rum extract (if using), vanilla extract, nutmeg, and cinnamon until just combined.
6. Water Bath Assembly: Place the foil-wrapped springform pan inside a larger roasting pan. Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This water bath creates a humid environment that helps the cheesecake bake evenly and prevents cracking.
7. Bake: Carefully transfer the roasting pan with the cheesecake to the oven. Bake for 70-80 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. The internal temperature should reach around 150°F (65°C).
8. Cooling Process: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent the cheesecake from shrinking and cracking. Remove the roasting pan from the oven and let the cheesecake cool completely on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set properly.
9. Release and Decorate: Run a thin knife around the edges of the cheesecake to loosen it from the sides of the springform pan. Gently release the sides of the pan. Transfer the cheesecake to a serving plate. Decorate with whipped cream, a dusting of nutmeg, and any other festive toppings you desire. Consider using sugared cranberries, chocolate shavings, or a drizzle of caramel sauce.
10. Serve and Enjoy: Slice the Eggnog Cheesecake with a sharp knife and serve chilled. Enjoy the creamy texture and festive flavors with your loved ones!