Preheat the Oven: Preheat your oven to 325°F (163°C).

Crush the Gingersnaps: In a food processor, pulse the gingersnap cookies until they become fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin.

Combine Ingredients: In a medium bowl, mix the gingersnap crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.

Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer.

Chill the Crust: Place the pan in the refrigerator to chill while you prepare the cheesecake filling.

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth, about 2–3 minutes.

Add Sugar and Eggnog: Gradually add the granulated sugar and eggnog, beating until well combined and smooth.

Incorporate the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.

Add Flavorings: Mix in the vanilla extract, ground nutmeg, ground cinnamon, and optional rum or rum extract.

Prepare a Water Bath: Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water.

Bake: Bake for 55–65 minutes, or until the edges are set but the center is still slightly wobbly. Avoid overbaking to keep the cheesecake creamy.

Turn Off the Oven: Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually and prevent cracks.

Remove from the Oven: After an hour, remove the cheesecake from the oven and let it cool to room temperature.

Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours or overnight to set fully.

Decorate: Top with whipped cream, a sprinkle of nutmeg or cinnamon, or add mini gingerbread men cookies for a festive touch.

Slice and Serve: Use a hot knife (run under warm water and wiped dry) to make clean cuts.