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

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. 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. 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. 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. Cut into bars and serve.