Eggnog Cheesecake

Crust

1. Preheat the oven to 325 degrees F. Spray the sides of a 9-inch springform pan with nonstick cooking spray. Wrap the sides of the springform pan with a 3 inch wide strip of parchment paper.
2. Add the gingersnap cookies and graham cracker crumbs to a food processor. Pulse until the gingersnap cookies are crumbs.
3. Add in the sugar and melted butter and continue to pulse until the butter has coated all of the crumbs.
4. Pour the crumbs into the prepared springform pan. Begin to press the crumbs into the bottom of the pan firmly and evenly.
5. Once the crust is ready, place it in the fridge to set while working on the cheesecake batter.

Cheesecake

1. In a large bowl, add the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides and bottom of the bowl.
2. Add the sugar, flour, cinnamon, and nutmeg to the cream cheese. Beat until incorporated. Scrape down the sides and bottom of the bowl.
3. Add half of the eggnog and the vanilla into the cream cheese mixture and beat until combined.
4. Add the remaining eggnog and mix just until incorporated.
5. Add in the eggs one at a time and beat just until each is worked into the batter. Scrape down the sides and bottom of the bowl before adding the next egg.
6. Wrap the outside of the springform pan with 2 layers of heavy-duty tin foil or place the springform pan inside a slightly larger pan.
7. Pour the cheesecake batter into the prepared pan(s).
8. Fill a larger pan with about 1 to 1 1/2 inches of warm water and place the tin foil wrapped or double panned cheesecake into the water bath.
9. Place the cheesecake in the preheated oven and bake for 1 hour 30 minutes to 1 hour 40 minutes until the edges of the cheesecake are set and the center slightly jiggles like jell-o when the pan is wiggled back and forth. If the center looks like wet batter, continue to bake the cheesecake until the center is set like gelatin.
10. Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
11. Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.

Cinnamon Whipped Cream

1. In a large mixing bowl, add in the heavy whipping cream, powdered sugar, and ground cinnamon. Whip with a hand mixer on medium until stiff peaks form.
2. Add the whipped cream to a piping bag fitted with the Wilton 1M piping tip and pipe tall swirls of cinnamon whipped cream around the top of the chilled cheesecake.
3. Cut and serve.
4. Store the cheesecake in an airtight container in the refrigerator.