Name: Eggnog Cheesecake
Ingredients: Cooking spray; 2 cups gingersnap crumbs (from 1 [12-ounce] package); 0.5 cup finely chopped pecans; 0.25 cup plus 2 tablespoons (3 ounces) melted unsalted butter; 1 tablespoon granulated sugar; 0.25 teaspoon kosher salt; 3 (8-ounce) packages cream cheese, at room temperature; 3 large eggs; 1 cup packed light brown sugar; 1 cup refrigerated eggnog; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 0.5 teaspoon kosher salt; 0.5 teaspoon ground nutmeg, plus more for garnish; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 2 teaspoons bourbon

Ingredients

Cooking spray
2 cups gingersnap crumbs (from 1 [12-ounce] package)
0.5 cup finely chopped pecans
0.25 cup plus 2 tablespoons (3 ounces) melted unsalted butter
1 tablespoon granulated sugar
0.25 teaspoon kosher salt
3 (8-ounce) packages cream cheese, at room temperature
3 large eggs
1 cup packed light brown sugar
1 cup refrigerated eggnog
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
0.5 teaspoon kosher salt
0.5 teaspoon ground nutmeg, plus more for garnish
1 cup heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons bourbon

Steps

Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray; set aside. Stir together gingersnap crumbs, pecans, melted butter, sugar, and salt in a medium bowl until evenly combined. Press into bottom and 1 1/2 inches up sides of prepared springform pan.
Bake in preheated oven until light golden, 10 to 12 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes. Reduce oven temperature to 325°F.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add eggs, 1 at a time, beating until each is combined. Add brown sugar, eggnog, flour, vanilla, salt, and nutmeg, beating until just combined, about 2 minutes, stopping to scrape down sides of bowl as needed. Pour into prepared crust. Gently tap springform pan on counter 3 to 5 times to release air bubbles. Bake at 325°F for 30 minutes.
Reduce oven temperature to 250°F (do not remove cheesecake from oven), and bake at 250°F for 45 minutes. Turn oven off (keep door closed); let cheesecake stand in oven for 45 minutes. Remove cheesecake from oven (center of cheesecake should be almost set and jiggle slightly); let cool on a wire rack until room temperature, about 2 hours.
Cover cheesecake, and chill until cold, about 6 hours. Run a knife around outer edges of cheesecake to loosen from sides of springform pan; remove sides of springform pan.
Beat heavy cream, powdered sugar, and bourbon in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Dollop whipped cream evenly over chilled cheesecake. Garnish with additional nutmeg, and serve. Store cheesecake in an airtight container or wrapped in plastic wrap in refrigerator for up to 3 days.