PIES AND TACOS
This Eggnog Cheesecake features a creamy, spiced filling atop a gingersnap crust, perfect for holiday celebrations.
Crush the gingersnap cookies into fine crumbs using a food processor. In a medium bowl, mix the crumbs with brown sugar, nutmeg, and melted butter until evenly combined. Press the mixture into the bottom of an 8-inch or 9-inch springform pan.
Begin by melting the white chocolate in 20-second intervals in the microwave, stirring between each session until smooth. Let it cool for at least 10 minutes.
In a large bowl, beat the cream cheese until creamy. Add the brown sugar and beat for another 2 minutes. Mix in the sour cream, eggnog, and melted white chocolate, scraping the bowl as needed.
Add the eggs one at a time, mixing just until incorporated, followed by the yolk, vanilla, rum or rum extract (if using), salt, and nutmeg. Make sure to scrape the bottom of the bowl. Stir gently to combine, ensuring a smooth batter. Pour the eggnog filling over the cooled crust.
Whip the cold heavy cream and eggnog in a mixing bowl for about 3 minutes, or until stiff peaks form. Transfer the whipped cream to a piping bag fitted with your preferred tip for decorating.
Before serving, pipe the whipped cream onto the chilled cheesecake. Sprinkle with nutmeg and, for extra festivity, garnish with sugared cranberries, and rosemary. Slice and enjoy!
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