Preheat oven to 350° and line muffin tins with 18 muffin liners. Place a gingersnap cookie in the bottom of each muffin liner. (Doesn't really matter if the cookie is right side up or not, but I like to put the flat sides at the bottom.)

In a large bowl, beat the cream cheese and sugar with an electric mixer until fluffy (about 3-4 minutes). Add eggnog and vanilla and continue to beat for another 1-2 minutes. Add eggs and beat for 1 minute. Add the flour, nutmeg, cinnamon and salt and mix until smooth.

Spoon cheesecake mixture (I used a muffin scoop - makes things so much easier!) into each muffin cup on top of the gingersnaps. Cups should be about 3/4 full. Bake for 20 minutes. Cool on the counter for about 30 minutes before chilling the cheesecakes in the refrigerator for at least 3 hours before serving.

Add whipped cream and caramel topping on top just before serving.