Line the cups of the mini cheesecake pan with parchment paper. Cut strips of parchment that will wrap around the inside of each cup, about 5-6 inches long. The strips should stick up over the edge of the cup, about 1 cm. Spray the pan with non-stick spray and line each cup with a strip of parchment paper. Set aside. Alternatively, line the bottom of a 9-inch springform pan with parchment paper and spray the pan with non-stick spray.
Break the gingersnap cookies into a food processor. Blend the gingersnaps until fine crumbs. Transfer the crumbs to a mixing bowl. Add the melted butter and mix together. Spoon one tablespoon of the crumb mixture into each cup. Press the crust down evenly. I find it easier to use something like a shot glass to press the crumbs in the pan. Repeat with a second pan or muffin tin lined with baking cups.
Whip the cream in a mixer using a whip attachment. Once the cream is whipped to stiff peaks, transfer to a bowl and set aside in the fridge for later. In the same mixer bowl, add the softened cream cheese. Beat on medium with a paddle attachment until the cream cheese is creamy and fluffy, scraping down the sides as needed.
Add the icing sugar to the cream cheese. Beat on low just until the icing sugar has been incorporated. Scrape down the sides and then beat on medium until the cream cheese mixture is smooth. Add the eggnog, nutmeg, and rum extract and beat until smooth.
In a small cup or bowl combine the unflavoured gelatin and water. Stir together and let the gelatin absorb for a minute. Carefully microwave the gelatin to melt. Start with only 5 to 8 seconds as it can boil over easily. Pour the melted gelatin into the cream cheese mixture and beat to combine.
Gently fold one third of the whipped cream into the cream cheese mixture until fully combined. Repeat two more times with the rest of the whipped cream – take care not to whip the mixture too vigorously as it can deflate the whipped cream.
Spoon the filling into the prepared pans, smoothing the tops. Chill until fully set, at least 6 to 8 hours or preferably overnight.
Sugared Cranberries
Line a baking sheet with a small-grate metal rack and then set aside. In a small saucepan, combine ½ cup of the sugar and water. Bring to a simmer, stirring until the sugar is dissolved. Add the cranberries to the hot syrup, stirring to coat all the berries. Use a slotted spoon to lift the berries out of the syrup and place on the rack. Spread the berries out as best you can so they aren’t touching each other.
Leave the cranberries to dry at room temperature for 1 hour. They will still feel sticky and a bit tacky. After an hour, measure the remaining sugar into a bowl. Add the cranberries to the sugar, a few at a time, and toss to coat. The sugar will easily stick to the tacky berries. Transfer the sugared cranberries to a parchment lined baking sheet. It’s best to let them sit for another hour so to fully dry and allow the sugar coating to set.
To Serve
To serve, run a knife around the edge of each cheesecake. Remove the cheesecake by pushing up the removable bottom. Remove the parchment paper to serve. Top with sugared cranberries and enjoy!