Start by heating your oven to 350°F and line your 9x9 baking pan with parchment paper, leaving some paper hanging over the sides to help lift the bars out later. Take out your cream cheese to soften and leave your butter cold in the fridge until needed.

In a large mixing bowl, mix together the flour, both sugars, nutmeg, and cinnamon. Add your cold butter (cut into small cubes) and use a pastry cutter or two forks to mix until you get small crumbs. Take half of this mixture and press it firmly into your lined pan, then bake it for 10 minutes until it's just starting to turn golden.

While the crust bakes, make your cheesecake filling. In a medium bowl, beat your softened cream cheese until it's smooth and creamy. Add in the eggnog, powdered sugar, egg, vanilla, and a small pinch of salt. Mix everything until it's well combined and smooth, but don't overmix.

When the crust is done, take it out of the oven and let it cool for 5 minutes. Pour your cheesecake mixture over the warm crust and spread it evenly. Take the remaining crumb mixture and sprinkle it evenly over the top of the cheesecake layer.

Put the pan back in the oven and bake for 30-35 minutes. You'll know it's done when the top is golden brown and the middle just slightly jiggles when you gently shake the pan. Let it cool completely on your counter, then put it in the fridge for at least 2 hours before cutting into squares. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between each cut.

Start by heating your oven to 350°F and line your 9x9 baking pan with parchment paper, leaving some paper hanging over the sides to help lift the bars out later. Take out your cream cheese to soften and leave your butter cold in the fridge until needed.

In a large mixing bowl, mix together the flour, both sugars, nutmeg, and cinnamon. Add your cold butter (cut into small cubes) and use a pastry cutter or two forks to mix until you get small crumbs. Take half of this mixture and press it firmly into your lined pan, then bake it for 10 minutes until it's just starting to turn golden.

While the crust bakes, make your cheesecake filling. In a medium bowl, beat your softened cream cheese until it's smooth and creamy. Add in the eggnog, powdered sugar, egg, vanilla, and a small pinch of salt. Mix everything until it's well combined and smooth, but don't overmix.

When the crust is done, take it out of the oven and let it cool for 5 minutes. Pour your cheesecake mixture over the warm crust and spread it evenly. Take the remaining crumb mixture and sprinkle it evenly over the top of the cheesecake layer.

Put the pan back in the oven and bake for 30-35 minutes. You'll know it's done when the top is golden brown and the middle just slightly jiggles when you gently shake the pan. Let it cool completely on your counter, then put it in the fridge for at least 2 hours before cutting into squares. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between each cut.