1-First, preheat the oven to 325°F and line a 9-inch springform pan with parchment paper on the bottom, then grease the sides to keep everything from sticking. In a bowl, combine the 2 ¼ cups graham cracker crumbs, ½ cup melted salted butter, 3 tablespoons sugar, and ½ teaspoon nutmeg; press this mixture firmly into the bottom and up the sides of the pan to form the crust. Bake the crust for 10 minutes, then set it aside to cool while you prepare the rest.

2-Preparing the Filling: Next, cover the outside of the pan with aluminum foil to protect it during the water bath, and reduce the oven temperature to 300°F. In a large bowl, mix 24 ounces of room-temperature cream cheese, 1 cup sugar, and 3 tablespoons all-purpose flour on low speed until smooth, scraping down the sides as needed to avoid lumps. Add 1 cup eggnog and ¾ teaspoon ground nutmeg, mixing on low speed until everything blends together nicely.

3-Then, add the 4 large eggs one at a time, mixing slowly and scraping the bowl after each to keep the batter creamy. Pour this filling into the cooled crust and spread it evenly for a uniform bake.

4-Baking and Cooling: Place the springform pan inside a larger pan and add warm water to the larger pan until it reaches about halfway up the sides of the springform pan, making sure it doesn’t touch the foil. Bake for 1 hour and 30 to 40 minutes until the center is set but still a bit jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes, then crack the door open and let it sit for another 30 minutes to cool gradually.

5-Finally, remove the cheesecake from the oven and chill it in the refrigerator for 5-6 hours or overnight until it’s firm. For the whipped cream topping, whip 1 cup cold heavy whipping cream, 3 tablespoons eggnog, and 10 tablespoons powdered sugar on high speed until stiff peaks form. Top the cheesecake by piping the cream as you like, sprinkle with nutmeg, and add pearl sprinkles if you want a fun touch. This eggnog cheesecake is best enjoyed within 3-4 days and stored in the fridge.