Eggnog Cheesecake With A Gingersnap Crust

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Details

18 Ingredients

• 3 Tbsps unsalted butter , melted
• For the Gingersnap Crust
• 4 large eggs
• 1/4 cup packed light brown sugar
• 1/2 vanilla bean , split and pulp scraped
• 1 Tbsp dry sherry
• 16 ozs mascarpone cheese
• 1 Tbsp brandy
• 1 cup sugar
• 1 cup gingersnap crumbs (from 25 cookies or 6 ozs)
• 1/2 cup brandy
• For the Cheesecake
• 1/2 cup dark rum
• 1 tsp tightly packed grated fresh nutmeg
• 16 ozs cream cheese
• For the Rum-Brandy Glaze
• 1/2 cup granulated sugar
• 1 Tbsp dark rum