Preheat the oven to 325 degrees F. Grease a 9″ springform pan, line with parchment paper, and set aside.
To a food processor add: graham crackers, salt and melted butter. Pulse until crackers are crushed.
Pour into the 9″ springform pan, using your hands or a flat cup, press the mixture into the base. Bake for 8-10 minutes, remove from oven and let it cool completely.
To a stand mixer fitted with the paddle attachment, cream together the cream cheese, sugar, vanilla, eggnog, and nutmeg.
Slowly add in one egg at a time, making sure each is fully incorporated before adding the next.
Wrap 3-4 layers of foil on the bottom and sides of the pan. This will prevent water from entering the pan once placed in a water bath.
Before pouring the batter into your pan, change the oven temperature to 350 degrees F. Pour the cheesecake mixture into the cooled graham cracker crust and bake in a water bath for 65-70 minutes or until the center is slightly jiggly when you shake the pan.
Once your cheesecake is jiggly in the center, turn off the oven and let the cheesecake to cool. After 30 minutes, remove from the oven and allow to cool in the water bath for additional 30 minutes.
Remove from the water bath and cool completely at room temperature before refrigerating for a minimum of 4 hours or overnight.
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