Eggnog Cheesecake (Print Version)

# Ingredients:

01 - 3 cups gingersnap cookies, crushed.
02 - ½ cup unsalted butter, melted.
03 - 2 tablespoons brown sugar (optional).
04 - ¼ teaspoon sea salt.
05 - 32 oz cream cheese, softened.
06 - ¾ cup granulated sugar.
07 - ¼ teaspoon sea salt.
08 - 4 large eggs, room temperature.
09 - 1 tablespoon vanilla extract.
10 - 1 teaspoon ground nutmeg.
11 - 1 cup eggnog, room temperature.
12 - ½ cup heavy whipping cream, chilled.
13 - 1 tablespoon granulated sugar.
14 - 1 teaspoon vanilla extract.
15 - 1 tablespoon dark rum (optional).
16 - Sugared cranberries and rosemary for decorating.

# Instructions:

01 - Preheat to 355°F. Mix crushed gingersnaps, butter, and salt. Press into springform pan. Bake 8-10 minutes until edges golden.
02 - Beat cream cheese until smooth. Add sugar, salt, vanilla. Add eggs one at a time. Stir in eggnog and nutmeg.
03 - Place cheesecake pan in larger pan. Put in roasting pan. Fill with hot water halfway up sides.
04 - Bake 70-80 minutes until edges set and middle jiggly. Cool in oven 20 minutes with door propped. Chill 8 hours.
05 - Whip cream with sugar and vanilla until stiff peaks. Fold in rum. Top cheesecake with cream and decorations.

# Notes:

01 - Can be made 2 days ahead.
02 - Freezes well up to 2 months.
03 - Use full-fat brick cream cheese.

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