Eggnog Cheesecake with a Homemade Gingerbread Cookie Crust

Ingredients:

For the Crust:

• 2 cups (240 g) gingerbread cookie crumbs (about 20 -25 gingerbread cookies, finely crushed)
• 1/4 cup (58 g) unsalted butter, melted

For the Cheesecake Filling:

• 3 (250g) packages cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 cup (240 ml) eggnog
• 1 tsp vanilla extract
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon

For the Topping (Optional):

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Additional ground nutmeg for garnish
• 6-8 mini gingerbread men cookies

Directions:

1. Preheat the Oven:

• Preheat your oven to 325°F (160°C).

2. Make Gingerbread Cookie Crumbs:

• Place gingerbread cookies in a food processor and pulse until finely ground. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin until fine crumbs form.

3. Prepare the Crust:

• In a medium bowl, combine the gingerbread cookie crumbs and melted butter. Mix until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
• Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool slightly.

4. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
• Gradually add the sugar and continue mixing until well combined.
• Add the eggs one at a time, mixing on low speed after each addition until just blended.
• Pour in the eggnog, vanilla extract, ground nutmeg, and ground cinnamon. Mix until smooth and combined, being careful not to overmix.

5. Assemble the Cheesecake:

• Pour the cheesecake filling over the cooled crust in the springform pan. Spread it evenly with a spatula.

6. Bake:

• Bake the cheesecake in the preheated oven for 55-60 minutes or until the edges are set but the center still has a slight jiggle.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an additional hour. This helps prevent cracking.

7. Chill:

• Remove the cheesecake from the oven and let it cool at room temperature for another hour. Then, cover and refrigerate for at least 4 hours or overnight for best results.

8. Make the Whipped Cream & Decorate:

• In a large bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
• Before serving, pipe or dollop whipped cream around the edges or in the center of the cheesecake.
• Sprinkle with ground nutmeg if desired.
• Place mini gingerbread men on top of the whipped cream dollops for a festive touch.