Step 1

First start by adding the heavy whipping cream to your stand mixer and whisk until stiff peaks form. Transfer to another bowl and set this aside.

Step 2

Then clean out the bowl and in the mixing bowl combine the softened cream cheese and switch your attachment to the paddle. Beat until smooth.

Step 3

Add in the powdered sugar and eggnog and mix a little longer. Then add in the rum, cinnamon, and nutmeg and give it a few more stirs.

Step 4

Fold in the homemade whipped cream until well incorporated Then pour the filling into your graham cracker crust. Refrigerate for at least 4-6 hours.

Step 5

You can top with additional whipped cream or I whipped up some homemade cinnamon whipped cream. See below.

Step 6

In a mixing bowl (or stand mixer) whisk heavy whipping cream until it thickens and stiff peaks form, then add in some powdered sugar and cinnamon.

Step 7

Add to a zip-lock bag, cut a end off, and pipe onto the top of the eggnog cheesecake. I sprinkled with some gingerbread cookie crumbs (gingersnaps would work, too).