Preparation Steps

• In a medium bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan to form the crust.
• In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue beating until creamy.
• Blend in the egg nog, vanilla extract, and ground nutmeg. Mix until fully incorporated and smooth.
• Gently fold the whipped heavy cream into the cream cheese mixture until light and fluffy.
• Pour the cheesecake filling over the crust, smoothing the top with a spatula.
• Refrigerate the cheesecake for at least 4 hours or overnight to set before serving.