Eggnog Cheesecake with Whipped Cream

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Start to finish: 2 hours 20 minutes | Inactive: 12 hours
Impresses: 12

Ingredients

For the cheesecake:
32 gingersnap cookies
32 speculoos cookies (such as Biscoff®)
4 tablespoons flour
8 tablespoons unsalted butter, melted and cooled
2 pounds cream cheese, softened to room temperature
1 cup sugar
4 eggs, room temperature
½ cup sour cream, room temperature
½ cup eggnog, room temperature
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg

For the boozy whipped cream:
1½ cups heavy cream
¼ cup powdered sugar
1 teaspoon each of spiced rum, brandy and bourbon
1 teaspoon vanilla extract
¼ teaspoon salt

Method

For the cheesecake: 

Heat oven to 350 F. In the bowl of a food processor, blend the cookies together until finely ground. Pulse in 2 tablespoons flour to combine. While the processor is running, stream in melted butter until mixture resembles wet sand. Press into the bottom and up the sides of a 9-inch springform pan.

Bake in preheated oven for 7 minutes, or until crust is lightly golden brown. Remove from oven to cool, and reduce oven temperature to 325 F. Place a 9-by-13-inch baking pan on the bottom rack of the oven and fill with warm water (this will help keep the cheesecake moist while it cooks and prevents cracks).

In the bowl of a stand mixer, whip the cream cheese until completely smooth and fluffy, about 3 minutes. Add sugar and beat for another 3 minutes, scraping the bowl as necessary to ensure there are no lumps. Add eggs, one at a time, beating until just combined before adding the next. Again, scrape the bowl to ensure there are no lumps. Stir in the sour cream, eggnog, vanilla extract, 2 tablespoons flour and nutmeg. Pour batter into pre-baked crust, and bake in preheated oven for 60 minutes, or until edges are lightly browned and the center just slightly jiggles. Turn off oven and use the handle of a wooden spoon to prop open the oven door just a crack. Allow the cheesecake to cool like this for 1 hour. Remove from oven to cooling rack and cool to room temperature. Wrap in plastic and refrigerate for at least 4 hours, preferably overnight.

For the boozy whipped cream: 

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until soft peaks form. Spread over cheesecake and dust with freshly grated nutmeg to serve.