Ingredients:

  • 1 1/2 cups (150g) gingerbread cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 32 ounces (900g) cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup (240ml) good quality eggnog
  • 2 tablespoons dark rum (optional)
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons (25g) powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions:

  1. Combine gingerbread cookie crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. In a large bowl, beat the softened cream cheese, granulated sugar, cornstarch, nutmeg, cinnamon, allspice and salt until smooth and creamy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the eggnog and rum (if using).
  4. Pour the cheesecake filling over the chilled gingerbread crust. Bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  5. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and let cool completely at room temperature.
  6. Cover the cheesecake and chill in the refrigerator for at least 4 hours, or preferably overnight.
  7. In a chilled bowl, beat the heavy cream, powdered sugar, nutmeg and vanilla extract until stiff peaks form.
  8. Release the cheesecake from the springform pan. Top with spiced whipped cream (if desired). Garnish with freshly grated nutmeg or cinnamon sticks. Slice and serve!