Crust
- 1 ½ cups Gingersnap crumbs (use food processor to chop gingersnap cookies until no cookie pieces)
- 6 Tablespoons melted butter
- 1 teaspoon cinnamon
- 1 Tablespoon sugar
Combine all ingredients in food processor, pulse until combined.
Press crumb mixture into 9 inch springform pan, pressing crumbs about 1/3 way up sides.
Set aside.
Preheat oven to 400 degrees.
Cheesecake
- 1 ½ pounds room temperature cream cheese (3 packages)
- 1 cup sugar
- ¾ cup sour cream
- 3 Eggs + 1 egg yolk
- ¾ cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- Pinch ground nutmeg
Using a mixer, mix the cream cheese and sugar together until light and smooth.
Add eggs and egg yolk one at a time, incorporating well before each addition. Add remaining ingredients, mixing until well combined. Pour mixture into prepared crust. Place on baking sheet and place in preheated oven for about 1 hour or until center is set. Remove from oven and let cool.
Meanwhile make the sour cream topping.
Topping
- 1 ½ cups sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
Mix ingredients together until smooth.
Once cheesecake has cooled for 10 minutes, spread topping evenly on cake. You can just fill the center of the cake and leave edges without topping if desired. Place back in oven and bake for 10 minutes. Remove cake from oven and cool completely. Chill in refrigerator for several hours or overnight. Run knife around outside of crust before removing the springform pan side.
