Preparation Steps

• Preheat oven to 350°F. Grease a 9x9 square baking pan.
• Mix gingersnap crumbs, 3 tablespoons of sugar and melted butter in a bowl.
• Press the mixture into the baking pan forming a crust. Bake for 12 minutes.
• Using a mixer, beat the cream cheese on medium speed until fluffy.
• Add ¾ cup sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg and salt. Mix until smooth.
• Pour cheesecake filling over the crust.
• Place the baking pan in a larger pan; add hot water to come halfway up the sides of the baking pan.
• Bake for 45 minutes or until set.
• Remove the cheesecake pan from water bath and cool on a wire rack for about 30 minutes.
• Refrigerate for at least 3 hours before serving. Dust with ground nutmeg.