Make the best boozy eggnog cheesecake ever this Christmas! This decadent cheesecake has a rich, creamy filling and a spiced crunchy gingersnap crust making it a wonderful holiday dessert option. Decorate it with cinnamon, whipped cream and sugared cranberries.
Preheat the oven to 350°F. Line the bottom of a 10″ round springform pan with parchment paper. Grease the bottom and sides of the pan and set aside.
Gingersnap Crust
In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed, about 1 minute. Press mixture into the bottom and sides of the springform pan making sure the sides are at least 1-inch high.
Bake for 10 to 12 minutes or until fragrant. Set aside. Reduce the oven temperature to 300° F.
Eggnog Cheesecake
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese until smooth and no clumps remain. Add the sugar and flour and beat until combined, about 2 minutes. Halfway through, scrape the sides and bottom of the bowl to ensure even mixing.
Add the eggs and mix to combine, about 30 seconds. With the mixer on low, slowly add the eggnog. Finally, stir in the rum extract and nutmeg until incorporated. Use a spatula to scrape the sides and bottoms of the bowl if necessary.
Pour the mixture into the prepared pan/crust and bake for 55 to 60 minutes.
The cake is finished when the sides are set, but the center 2 inches of the cake is still a bit wobbly when gently shaken. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Then bring it to room temperature and let it cool completely.
After the cheesecake has completely cooled, lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight. Serve chilled with fresh whipped cream, sugared cranberries or bourbon sauce.
Notes
Bourbon sauce: This is an optional topping. Use the sauce recipe from my bread pudding to make an extra boozy dessert!Store cheesecake in the refrigerator for up to 1 week.Freezing instructions: Let the cheesecake cool completely and remove the outer rim of the springform pan. Freeze the cake uncovered until firm (about 1-2 hours). Wrap it in plastic wrap and aluminum foil so no air can penetrate the cake. Freeze for up to 1 month. Defrost in the refrigerator overnight before cutting and serving.