• Make sure all the ingredients are room temperature before getting started!

Gingersnap Crust

• Preheat the oven to 350°F.
• Pulse the gingersnap cookies in a food processor until you have about 2 cups of crumbs.
• In a large bowl, combine the cookie crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
• Press the mixture into the bottom of the springform pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
• Bake the crust at 350°F for 10 minutes or until it's lightly golden brown and looks dried out.
• Remove from the oven and let cool while you make the filling.

Cheesecake Filling

• Reduce the oven to 300°F.
• In the bowl of a stand mixer, beat the room temperature cream cheese on medium-low speed until completely smooth.
• Add in the sugar, vanilla, nutmeg, and rum extract and mix until just combined. Be sure to scrape down the sides of the bowl several times while mixing.
• With the mixer on medium-low speed, mix in the eggs one at a time, scraping down the bowl between each one. Once the eggs are fully incorporated, add in the eggnog and mix until just combined.
• Pour the batter into the cooled gingersnap crust.
• Use an electric kettle to boil a pot of water. Then pour 1-2 inches of boiling water in a 9x13 inch baking dish (make sure you use a metal baking dish so that it doesn't crack from thermal shock) and place on the bottom rack of the oven. Then place the cheesecake on the middle rack of the oven and close the door quickly. This will trap all the steam in the oven to help prevent cracking.
• Bake at 300°F for 50-60 minutes. The cheesecake should be set and firm on the edges, but the center should still be puffed up and jiggly (like jello). The top of the cheesecake should also look matte instead of shiny. You might think it's underbaked, but it will continue to set as it cools in the oven.
• Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour.
• Remove from the oven and let the cheesecake cool completely to room temperature.
• Transfer to the fridge and chill for at least 4 hours before slicing and serving (overnight is even better). Cover the cheesecake once fully chilled.
• Use a butter knife to gently loosen the sides of the cheesecake before removing from the springform pan.
• Top the eggnog cheesecake with homemade whipped cream and garnish with sugared cranberries and sugared rosemary!