3(8-ounce) packagescream cheeseat room temperature
3large eggsat room temperature
1teaspoonpure vanilla extract
½teaspoongrated nutmegplus more for garnish
¼teaspoonkosher or fine sea salt
Preheat the oven to 325 degrees. Spray a 9-inch springform pan with cooking spray.
In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Dump the mixture into the prepared pan and press firmly into an even layer along the bottom of the pan.
Place the cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until smooth. Add ¾ cup sugar and beat until combined. Turn off the mixer, add the eggs, ¾ cup of eggnog, vanilla, ½ teaspoon nutmeg, and salt. Starting at low speed then gradually increasing to high, beat the mixture until very smooth, scraping the sides and bottom of the bowl a few times. Pour the mixture into the pan on top of the crust. Bake for 55 to 60 minutes or until the cheesecake is set and no longer jiggly in the center. Remove the cheesecake from the oven and let it cool slightly while preparing the topping.
Combine ¼ cup of eggnog with the cornstarch and mix until smooth and free of any lumps. Put the remaining 1 cup of eggnog in a sauce pan with the remaining ¼ cup of sugar. Heat over medium-low heat, stirring, until it starts to get hot. Add the cornstarch mixture and stir over heat until it thickens to the consistency of pudding. Strain the mixture through a fine mesh sieve then spread it on top of the cheesecake evenly. Top with some nutmeg and let cool.
Refrigerate for at least 4 hours or preferably overnight. Can be made 2 days ahead; keep covered with plastic wrap in the refrigerator.