Preheat oven to 325°F. Wrap the outside and bottom of a 9-inch springform pan with aluminum foil. This will ensure that no water will seep into the pan when placed in a water bath before baking. Lightly grease the bottom and sides of pan with cooking spray. Set aside.
Gingersnap cookie crust:
In a medium bowl, mix cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of pan.
Bake for 10 minutes and then remove from oven and let cool slightly.
To make the cheesecake batter, in a large bowl, beat cream cheese and sugar with an electric hand mixer or stand mixer with fitted paddle attachment on low speed until light and fluffy. (Beating on low speed will allow less air into the batter, which can help prevent cracks on top of the cheesecake).
Beat in eggnog, vanilla, and nutmeg until well combined.
Add eggs, one a time, beating on low speed until just combined. Be careful not to overmix, as this can cause cracks on top of cake.
Pour batter into crust. Place springform pan into a larger pan (I used a roasting pan) and pour boiling water into pan, halfway up the sides of the springform pan. This will help cheesecake cook evenly and also prevent cracks.
Bake for 1 hour, or until edges are set and center is slightly jiggly. Turn oven off but leave cheesecake in oven. Crack oven door and let sit in oven for 30 minutes. Then remove from oven and let cool to room temperature. Refrigerate for at least 5-6 hours or until ready to serve.
Eggnog Whipped Cream:
To make eggnog whipped cream, beat heavy cream in a large bowl until stiff peaks form. Gently beat in eggnog, powdered sugar, and nutmeg. Pipe or spread over chilled cheesecake.
See my tips and tricks for making this Eggnog Cheesecake above the recipe box.