• Preheat the oven to 325℉. Line a regular sized muffin pan (with 12 cups) with parchment paper liners and set the pan aside.

Make The Graham Cracker Crust

• Add the graham cracker crumbs, brown sugar, nutmeg, and salt to a medium mixing bowl and whisk to combine.
  1 cup graham cracker crumbs, 2 tablespoons light brown sugar, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
• Add the melted butter in and stir until all the crumbs are thoroughly coated and the mixture looks like wet sand.
  3 tablespoons butter
• Divide the graham cracker crust mixture evenly amongst the lined muffin cups (about 1.5 tablespoons per muffin cup) and firmly press down to create the crust.

  ^{*Use the bottom of a glass cup or something small enough to fit inside the muffin cup so you can firmly compact the crust down.}
• Bake the crusts for 5 minutes. Remove from the oven and set aside to cool completely while you prepare the filling.

Make The Eggnog Cheesecake

• In a large bowl with an electric mixer, or use a stand mixer, beat the cream cheese, granulated sugar, and sour cream until smooth and creamy.
  2 bars (8 oz each) full-fat cream cheese, 1/2 cup granulated sugar, 3 tablespoons full-fat sour cream
• Scrape the sides of the bowl and add the eggnog, vanilla extract, cinnamon, nutmeg, and salt and beat until well incorporated and combined.
  1/3 cup eggnog, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ⅛ teaspoon salt
• Add the eggs, one at a time, mixing on low speed just until incorporated. Do not overmix the eggs; beat in each egg just until it's combined.
  2 large eggs
• Fill each muffin cup with some cheesecake mixture; each one should be mostly full.
• Bake the cheesecakes for 18-22 minutes or until the edges are set and lightly golden brown and the center is still slightly jiggly.
• Remove the cheesecakes from the oven and allow them to cool completely, inside the muffin pan, to room temperature; about 1 hour.
• Transfer the cheesecakes to an airtight container, or a plate covered with plastic wrap, or cover the muffin pan with plastic wrap or a lid, and refrigerate for at least 4 hours or up to overnight for the best results.
• When ready to serve, decorate each mini eggnog cheesecake with whipped cream (store-bought or homemade) and a dusting of nutmeg or cinnamon. Enjoy these mini cheesecakes chilled.