1tspcoarse Kosher salt(if using table salt, use half the amount)
½cupheavy whipping cream
1envelope (1/4 oz or 7 grams)unflavored powdered gelatin
1lbcream cheese,softened to room temperature
1tspvanilla bean paste,or vanilla extract
¼tspfreshly grated nutmeg
Preheat the oven to 325. In a bowl, combine the crushed graham crackers and salt. Drizzle with the melted butter and toss with a fork until moistened.
Press against the bottom of an 8-inch springform pan with removeable sides. Bake for 8 minutes, until golden brown and fragrant; set aside to cool completely.
Pour the cream into a microwave-safe dish. Add the gelatin and whisk with a fork to combine. Let stand for 5 minutes; it will be thick and clumpy. Microwave on high for 30-60 seconds to completely dissolve the gelatin. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese with the powdered sugar until smooth.
Gradually beat in the eggnog, then the vanilla bean paste, nutmeg and cream/gelatin mixture.
Immediately spread over the cooled crust and smooth out the top. Refrigerate for 4-6 hours, or overnight.
Run a sharp knife around the sides before opening the pan to remove the sides. Garnish the top of the cheesecake with more nutmeg.
Cheesecake should be kept in the refrigerator, covered loosely with plastic wrap, and eaten within 2-3 days.