Begin by gathering all your ingredients and pre-measuring them for a smooth cooking experience.

In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a springform pan.

Preheat the oven to 325°F (160°C) and bake the crust for about 10 minutes or until golden brown. Allow it to cool.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Gradually add 1 cup sugar and 1/2 cup eggnog, mixing until well combined.

With the mixer on low speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Add the vanilla extract, nutmeg, and cinnamon, mixing just until combined.

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Bake for 50-60 minutes or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool.

Allow the cheesecake to cool at room temperature, then cover and refrigerate for at least 4 hours or overnight before serving.

Once chilled, release the springform pan and slice the cheesecake into servings. Top with whipped cream or festive garnishes, if desired.