1 ¼cups(191 g) ginger snap cookie crumbs , (I used Stauffer's Ginger Snaps)
¼cup(28 g) all-purpose flour
2tablespoons(28 g) brown sugar
¼cup(57 g) unsalted butter, melted
3cups(three 8 oz packages) cream cheese, , room temperature
1cup(200 g) sugar
3tablespoons(24 g) all-purpose flour
2large eggs, lightly beaten
¾cup(187 ml) eggnog,, room temperature
Whipped cream and additional ground nutmeg for garnish,, optional
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.
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.
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 remove cake from the oven, lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight.
Store eggnog cheesecake in the refrigerator for up to 1 week.Freezing eggnog cheesecake: Let the cheesecake cool completely and remove the outer rim of the springform pan. You can keep the cake on the pan bottom or transfer to a plate. Freeze the cake uncovered until firm (about 1-2 hours). Remove from freezer and 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 before cutting and serving.