Directions 8 steps | 136 Minutes
Measure and prep all ingredients. Preheat the oven to 350°F.
In a bowl, combine the crushed cinnamon oat cereal with the melted butter. Mix until well combined.
Transfer the crust mixture into a 9-inch springform pan. Press the mixture evenly into the bottom of the pan. Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven and set it aside to slightly cool. Lower the oven heat to 300°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar and ground cinnamon on medium speed until smooth.
Add in the eggs, one at a time, until well incorporated. Turn the mixer to low and slowly pour in the eggnog. Mix until combined.
Pour the cheesecake mixture on top of the prepared crust. Bake the cheesecake for about 1 hour or until set.
Turn off the oven. Crack open the door of the oven and leave it open with a wooden spoon. Let the cheesecake set in the vented oven for 1 hour. Let cool completely and then refrigerate overnight.
Once the cheesecake is thoroughly chilled, it is ready to serve. Enjoy!