1. Prepare the Crust

• Preheat your oven to 325°F (163°C).
• In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is evenly mixed, and the crumbs are well-coated with the butter.
• Press the mixture into the bottom of a 9-inch springform pan, making sure to evenly spread it across the bottom. Use the back of a spoon to gently press it down and compact it.
• Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you prepare the filling. This will give the crust a nice, golden color and a crisp texture.

2. Make the Cheesecake Filling

• In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 1-2 minutes.
• Gradually add the granulated sugar and continue to beat until it’s fully combined. Scrape down the sides of the bowl as needed.
• Add the eggs, one at a time, beating well after each addition. Be sure not to overmix.
• Stir in the vanilla extract, ground cinnamon, and ground nutmeg.
• Slowly pour in the eggnog and beat until the mixture is smooth and well-combined. If you’re using flour, add it now and mix until incorporated. The flour helps to stabilize the cheesecake filling, giving it a firmer texture.

3. Pour the Filling into the Crust

• Carefully pour the cheesecake filling into the prepared graham cracker crust. Use a spatula to smooth the top of the filling.
• Tap the pan gently on the counter to release any air bubbles.

4. Bake the Cheesecake

• Place the cheesecake in the oven and bake for 1 hour to 1 hour 15 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
• If the top begins to brown too quickly, you can cover it with foil and continue baking.
• Once baked, turn off the oven and leave the cheesecake in the oven for 1 hour to cool slowly. This helps prevent cracking.

5. Chill the Cheesecake

• After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
• Once cooled, cover it and refrigerate for at least 4 hours, or overnight for the best results. The longer it chills, the firmer and more flavorful it becomes.

6. Prepare the Whipped Cream Topping

• In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form.
• Add the powdered sugar and ground cinnamon, and continue whipping until stiff peaks form.
• Spread the whipped cream on top of the cheesecake just before serving, and garnish with a light dusting of fresh nutmeg for that perfect holiday touch.