2 cups graham cracker crumbs

½ stick butter, melted

2 (8 oz) packages cream cheese, softened

¼ cup powdered sugar

½ cup eggnog

1–2 tablespoons spiced rum (optional)

4 oz white chocolate, melted and cooled

1 (8 oz) container whipped topping

½ cup heavy cream

1 tablespoon sugar

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Combine graham cracker crumbs and melted butter in a bowl until evenly moistened. Press firmly into the bottom of a 9-inch springform pan to form the crust. Freeze while preparing the filling.
In a large bowl, beat cream cheese and powdered sugar until smooth and fluffy.
Add eggnog and rum (if using) and blend until fully incorporated.
Stir in cooled melted white chocolate until smooth.
Fold in the whipped topping gently until light and creamy.
Whip heavy cream with 1 tablespoon sugar until soft peaks form, then fold into the cheesecake mixture.
Pour the filling over the prepared crust and spread evenly.
Cover and freeze for at least 4 hours, preferably overnight, until firm.
Before serving, let sit at room temperature for 10–15 minutes to soften slightly for easy slicing.

Add a pinch of nutmeg or cinnamon for extra holiday flavor.

Use chocolate graham crackers or gingersnaps for a different crust variation.

Make mini versions in cupcake liners for individual servings.

Skip the rum or replace with rum extract for an alcohol-free version.

Top with whipped cream, caramel drizzle, or white chocolate curls before serving.