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

• 8 ounces, weight Graham-style Gluten-free Crackers, Crushed Or Processed Into Fine Crumbs (recommended: Kinnikinnick Foods S'moreables)
• 4 Tablespoons Dairy-free Butter Substitute, Melted (recommended: Earth Balance Buttery Spread Or Sticks)
• 3 Tablespoons Sugar
• 1 pound (2 8-oz. Packages) Dairy-free Cream Cheese Substitute (recommended: Tofutti Better Than Cream Cheese Or Follow Your Heart Cream Cheese Alternative)
• 3/4 cups Sugar
• 2 whole Large Eggs
• 1 whole Large Egg Yolk
• 1 Tablespoon Brandy
• 1 Tablespoon Pure Maple Syrup
• 1 teaspoon Pure Vanilla Extract Or Vanilla Bean Paste
• 1-1/2 teaspoon Cornstarch
• 1 teaspoon Ground Nutmeg
• 1 pinch Salt

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. 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. 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. 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. Cut into bars and serve.

crackers, butter substitute, sugar, cream cheese substitute, sugar, eggs, egg, brandy, maple syrup, vanilla, cornstarch, ground nutmeg, salt

Taken from tastykitchen.com/recipes/desserts/eggnog-e2809ccheesecakee2809d-squares-dairy-and-gluten-free/ (may not work)