Eggnog Cheesecake

Steps

1. Heat the oven to 350°F with a rack in the lower middle. Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil, and put a kettle of water on to boil.
2. Stir the gingersnap crumbs and melted butter until they look like wet sand. Press firmly into the bottom of the pan and bake 10 minutes. Set aside and lower the oven to 325°F.
3. Beat the cream cheese on medium-low until completely smooth, about 2 minutes, scraping the bowl. Add the sugar and flour and beat until creamy.
4. On low speed, add the eggs one at a time, stopping as soon as each one is blended in. Add the eggnog, vanilla, rum extract and nutmeg and mix only until smooth.
5. Pour in the filling and set the springform inside a large roasting pan. Slide both into the oven, then pour hot water from the kettle into the roasting pan until it comes about 1 inch up the sides.
6. Bake 65 to 75 minutes, until the edges are firm and the center wobbles slightly when you nudge the pan. An instant-read thermometer in the center should read about 150°F.
7. Turn off the oven, prop the door open a few inches and leave the cheesecake inside for 1 hour. This slow cool helps prevent cracks.
8. Lift the pan out of the water, peel off the foil and loosen the cheesecake from the sides with a thin knife. Cool on a rack for 1 hour, then cover and refrigerate at least 6 hours or overnight.
9. Just before serving, whip the cream, powdered sugar and eggnog to soft peaks. Remove the pan ring, top the cheesecake with the eggnog cream and dust with nutmeg.

Good to know

• Set the cream cheese, eggs and eggnog out about an hour ahead. Room-temperature ingredients blend smoothly without extra beating, which helps prevent cracks.
• The baked cheesecake keeps, covered in the fridge, for up to 4 days. Whip the topping the day you serve it.
• To freeze, wrap the plain chilled cheesecake in plastic and foil for up to 1 month. Thaw overnight in the fridge.
• Graham cracker crumbs work in place of gingersnaps; add 2 tablespoons sugar to the crumb mixture.