Eggnog Dessert Recipe with Cream Cheese

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie dish. Use the bottom of a measuring cup to pack it tight.
3. Place the crust in the freezer for 10 minutes to set the butter.
4. Beat the softened cream cheese and 1/2 cup powdered sugar on medium-high until smooth and no lumps remain.
5. Slowly pour in the eggnog and vanilla extract, mixing on low speed until just incorporated.
6. In a separate chilled bowl, whip 1 cup of cold heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the eggnog mixture using a rubber spatula with a cut-and-fold motion until uniform.
8. Pour the filling into the chilled crust and smooth the top with a spatula.
9. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
10. Prepare garnish by whipping the remaining 1/2 cup heavy cream and 2 tbsp powdered sugar; top the pie and dust with ground nutmeg before serving.