Eggnog Creme Brulee Cheesecake Bars

Preheat oven to 350ºF. Evenly coat a 9-inch baking dish with cooking spray.

For the crust, in a mixing bowl, combine graham crackers, sugar, and melted butter. Press into bottom of prepared pan and bake until crust is just brown around the edges, 12–15 minutes. Remove from oven and allow to cool.

For the cheesecake filling, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add sugar, eggs, egg yolk, eggnog, flour, vanilla extract, nutmeg, and salt. Beat until smooth. Pour filling over cooled crust.

Set baking dish inside of a larger baking dish or roasting pan and add enough hot water to the larger baking dish to come halfway up the sides of the smaller baking dish holding the cheesecake batter. Bake until the outside is set and center is still slightly jiggly, about 40–45 minutes. Remove baking pan from water bath,and transfer to a wire rack. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Cut bars into squares. Sprinkle each square with an even layer of sugar and caramelize sugar with a culinary torch.