Preheat Oven: Preheat your oven to 325°F (160°C).

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the springform pan to form an even crust.

Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the eggnog, vanilla extract, and nutmeg until fully combined.

Pour and Bake: Pour the filling over the crust in the springform pan. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. If using a water bath, wrap the outside of the pan with aluminum foil and place it in a larger baking dish filled with water.

Cool and Chill: Once baked, turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight to set completely.

Serve: Before serving, sprinkle additional nutmeg on top for garnish. Carefully remove the sides of the springform pan, slice, and enjoy!