Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes or until golden brown. Remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar while continuing to mix. Next, add the eggnog, mixing until well combined.

Add the eggs one at a time, mixing on low speed after each addition. Once incorporated, stir in the vanilla extract, nutmeg, and cinnamon. The mixture should be smooth and slightly thick.

Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 55–65 minutes, or until the center is set but still slightly wobbly. The edges should be a light golden color.

Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for an hour to prevent cracking. Then, refrigerate for at least 4 hours, or preferably overnight, for the best flavor.