Eggnog Cheesecake

First, preheat the oven to 350°F. Grease a 10-inch pan. Prepare the gingersnap crust in a food processor by combing ginger cookies, flour, ginger, and brown sugar.

Next, add melted butter to the cookie mixture. Pulse for one minute.

This is what the gingersnap crust should look like. Well blended.

Press the crust into the greased pan and bake the crust for 10 to 12 minutes. Set aside. Reduce the oven temperature to 300°F.

In a stand mixer, mix the softened cream cheese until fluffy.

Add sugar and flour to the cream cheese and beat for two minutes. Scrape the sides of the bowl.

Add the eggs and mix for 30 more seconds. Finally, stir in the rum extract and nutmeg until mixed.

Get ready to transfer it to the crust!

With a rubber spatula, pour the mixture into the crust and bake the cheesecake in the oven for 55 to 60 minutes.

Turn off the oven and open the oven door. Allow the cheesecake to cool in the oven for one hour. Cover the cheesecake, then chill in fridge for four hours.

Enjoy during the holidays!