Gingerbread Graham Crust

Prepare the Cookies

• Break or crumble the cookies into small pieces and pulse them in a food processor until they become fine crumbs. If you don’t have a processor, place the cookies in a zip-top bag and crush them with a rolling pin.

Mix the Crust

• Transfer crumbs to a bowl. Add melted butter, sugar, and cinnamon and mix until the texture resembles wet sand.

Press the Crust

• Pour the crumb mixture into a 9-inch (23cm) springform pan (I love this pan linked here https://amzn.to/4gx9IFm). Use the bottom of a flat glass or measuring cup to press the crumbs evenly across the base and slightly up the sides (or your hands).
• Note: I like to line my bottom pan with parchment and then fit my ring pan over the parchment and then press my crust in. This makes for easy removal of the cheesecake later. I use these parchment squares that are pre-cut linked here https://amzn.to/3Pa2Xxa.
• Preheat oven to 325 F. Bake the crust for 15 minutes, then let it cool completely before adding the cheesecake filling.

Eggnog Cheesecake Filling

• Preheat and Prep
• Preheat the oven to 275 F.

Beat the Cream Cheese:

• In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Scrape down the bowl as needed.

Add Sugar and Flour

• Gradually add granulated sugar and flour, beating until fully incorporated and smooth.

Incorporate Eggnog

• Add the eggnog, heavy cream, sour cream, vanilla, and rum. Beat until smooth and creamy.

Add Eggs

• Add eggs one at a time, beating on low speed just until combined after each addition (do not overmix to avoid adding air).

Flavor and Spice

• Stir in ground nutmeg and cinnamon for that classic eggnog warmth.

Pour into Crust

• Pour the cheesecake filling over your prepared ginger graham crust, smoothing the top with a spatula.

Bake

• bake for 1 hour at 275 F, then reduce oven temperature to 250 F and bake an additional 15-20 mins. Center should be slightly jiggly and edges set.

Cool and Chill

• Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Remove from the oven, cool completely at room temperature, then refrigerate for at least 6 hours or overnight. I recommend overnight refrigeration for optimal results.

Fresh Whipped Cream

Chill the Tools

• Place the mixing bowl and whisk or beaters in the freezer for 10 minutes before starting.

Whip the Cream

• Add the cold heavy cream to the chilled bowl. Beat on medium-high speed with a hand mixer or stand mixer until soft peaks form.

Add Sugar and Vanilla

• Add powdered sugar and vanilla extract, and continue whipping until medium to stiff peaks form, being careful not to overwhip.

How to Use:

• Transfer to pastry bag fitted with star tip. Use the whipped cream immediately or store in the refrigerator for up to 24 hours.
• Mix the Crust:
• Transfer crumbs to a bowl. Add melted butter, sugar, and cinnamon and mix until the texture resembles wet sand.
• Press the Crust:
• Pour the crumb mixture into a 9-inch (23cm) springform pan (I love this pan linked here https://amzn.to/4gx9IFm). Use the bottom of a flat glass or measuring cup to press the crumbs evenly across the base and slightly up the sides (or your hands).
• Note: I like to line my bottom pan with parchment and then fit my ring pan over the parchment and then press my crust in. This makes for easy removal of the cheesecake later. I use these parchment squares that are pre-cut linked here https://amzn.to/3Pa2Xxa.
• Preheat oven to 325 F. Bake the crust for 15 minutes, then let it cool completely before adding the cheesecake filling.

Caramel Rum Sauce

• Melt Butter: In a small saucepan, melt the butter over medium heat.
• Add Sugar and Cream: Add the brown sugar and heavy cream to the melted butter. Stir until combined.
• Simmer: Bring the mixture to a gentle boil, stirring constantly. Lower the heat and let it simmer for 4 minutes, stirring occasionally, until slightly thickened.
• Add Rum and Salt: Remove from heat and stir in the rum and salt carefully (it will bubble and sputter step away to avoid burns).
• Cool Slightly: Allow the sauce to cool 5-10 minutes before serving. It will thicken as it cools.
• Note: if caramel gets too thick add 2 T cream to thin and warm slightly.

Storing Caramel:

• Store in the refrigerator for up to 1 week. Reheat gently before using.

Decorating Cheesecake

• Remove ring from spring form pan and gently release cheesecake from pan by lifting parchment up. Work gently- don't force anything. If you need, use a small knife to help release and edges that stick.
• Pipe fresh whipped cream on top of cheesecake along the edge- I did 8 rosettes but you can do anything you like. Garnish whipped cream with crushed gingerbread grahams or small gingerbread men. Cut and plate cheesecake slices, drizzling each slice with warm caramel rum sauce before serving. Enjoy this luscious treat!