Preheat the oven to 325°F. Line a muffin pan with paper liners.

In a medium bowl, whisk graham cracker crumbs, brown sugar, nutmeg, and salt together.

Add melted butter and mix until well combined.

Divide the mixture evenly among lined muffin cups and press down to create the crust.

Bake for 5 minutes, then set aside.

In a large bowl, beat cream cheese, granulated sugar, and sour cream until smooth.

Scrape the sides of the bowl and add eggnog, vanilla, cinnamon, nutmeg, and salt. Mix well.

Add eggs one at a time, mixing on low until just incorporated.

Fill muffin cups with the cheesecake mixture.

Bake for 18-22 minutes until edges are set and centers are slightly jiggly.

Let cheesecakes cool to room temperature for about an hour, then refrigerate for at least two hours or overnight.

If desired, top the cheesecakes with whipped cream and a sprinkle of ground cinnamon or nutmeg just before serving.