Eggnog “Cheesecake” Squares (Dairy- And Gluten-Free)

1. 1

   1. Heat oven to 350 degrees F and coat a 9-inch square cake pan (or a similar size pan with removable sides) with vegetable oil cooking spray.

2. 2

   2. In a medium bowl, combine the graham cracker crumbs, melted better substitute and 3 tablespoons sugar. Press into bottom of pan and bake for 12 minutes, rotating pan halfway through. Set on wire rack to cool.

3. 3

   3. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment (or by hand), beat the cream cheese substitute, 3/4 cup sugar, eggs, egg yolk, brandy, maple syrup, vanilla, cornstarch, nutmeg and salt on medium speed until combined and smooth. Pour filling over crust.

4. 4

   4. Bake on middle oven rack until filling is set, rotating pan halfway through, about 40 to 45 minutes. (The filling may puff like a souffle. However, it will become flat and smooth as it cools.) Cool on a wire rack for about an hour, then cover and chill for at least 3 hours or up to 1 day.

5. 5

   5. Cut into bars and serve.

* Per serving · 4 servings · Values may vary.