Ingredients
Equipment
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). In a bowl, combine gingersnap crumbs, melted butter, and brown sugar. Press mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely on a wire rack.
Make the Filling & Bake
- In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth. Add eggs one at a time, mixing on low speed just until combined.
- Stir in the eggnog, flour, nutmeg, cinnamon, and optional rum on low speed until just combined. Pour the filling over the cooled crust.
- Prepare a water bath by wrapping the outside of the springform pan in two layers of heavy-duty aluminum foil. Place in a large roasting pan and add about 1 inch of hot water.
- Bake for 60-70 minutes, until the edges are set but the center has a slight wobble.
Cool the Cheesecake
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and the water bath, and let it cool completely on the counter.
- Cover loosely and refrigerate for at least 6 hours or overnight before serving.
Notes
Room Temperature is Crucial: Ensure your cream cheese and eggs are at room temperature to prevent a lumpy batter.
Don't Overmix: Mix on low speed after adding eggs to avoid incorporating too much air, which helps prevent cracks.
Slow Cooling Prevents Cracks: Let the cheesecake cool gradually in the turned-off oven to avoid sudden temperature changes.
Don't Overmix: Mix on low speed after adding eggs to avoid incorporating too much air, which helps prevent cracks.
Slow Cooling Prevents Cracks: Let the cheesecake cool gradually in the turned-off oven to avoid sudden temperature changes.
