I think this is the best I’ve ever made this Christmas dessert. It’s fantastic!

1. In a medium bowl, combine the graham cracker crumbs and 1/3 cup of sugar. Stir in the melted butter until the mixture resembles wet sand.

2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Chill in the refrigerator while preparing the filling.

3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

4. Gradually add the eggnog, 1/2 cup of sugar, vanilla extract, nutmeg, and cinnamon, beating until well combined and smooth.

5. In a small saucepan, sprinkle the gelatin over the cold water and let it stand for about 1 minute to soften.

6. Heat the gelatin mixture over low heat, stirring until the gelatin is completely dissolved. Remove from heat.

7. Slowly add the dissolved gelatin to the eggnog mixture, beating continuously to ensure it is fully incorporated.

8. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the eggnog mixture until well combined.

9. Pour the filling into the prepared crust, smoothing the top with a spatula.

10. Refrigerate the pie for at least 4 hours, or until set, before serving.

For a boozy twist, add a tablespoon of rum or bourbon to the eggnog mixture. If you prefer a different crust, try using crushed gingersnaps or chocolate wafer cookies instead of graham crackers. To make this pie dairy-free, substitute the cream cheese with a non-dairy cream cheese alternative and use a plant-based eggnog. For a bit of extra spice, consider adding a pinch of ground cloves to the filling.