Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press mixture firmly into the bottom of a 9-inch springform pan. Bake 8–10 minutes and let cool.
Make the Filling:
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in eggnog, vanilla extract, and nutmeg until fully incorporated.
Bake the Cheesecake:
Pour the filling over the cooled crust.
Bake 50–60 minutes, until the center is set but slightly jiggly.
Turn off oven and leave cheesecake inside with door slightly open for 10 minutes to prevent cracking.
Cool and Chill:
Remove from oven and let cool to room temperature.
Refrigerate at least 4 hours or overnight for the best texture.
Serve:
Top with whipped cream and a light sprinkle of nutmeg before serving.
