Eggnog Cheesecake Tart

Here are the famous Elizabeth's Eggnog Cheesecake Bars from Martha Stewart Living magazine. (But I made them in tart form.) Been wanting to make these for ages as I am an eggnog fan. Unfortunately, I never make eggnog anymore and even when I made the effort, I was always the only one drinking it. Looks pretty, but no takers in my family.
Then I tried a friend's recipe for Harvard Milk Punch. Well. A close second to eggnog, much simpler to make and after the first time, I made it every year as there were three of us who imbibed. (If you're the hostess and serve milk punch, watch yourself or you'll never get dinner on the table! It may look innocuous, but oh no! Voice of experience speaking here.) I posted that delectable milk punch recipe HERE.

Back to eggnog. I'm hoping the family will like this tart/bar more than they do regular eggnog. I gave it a test run and decided to make it a dressier dessert by baking it in my 9 inch springform pan rather than a square pan. I think a wedge of this looks prettier plated for Christmas dinner than a bar. It will all depend on how you're going to serve it. If you use a springform pan, keep in mind it bakes in a bain marie...you'll need to seal the entire outside of the pan with foil. Please note the recipe below is the original, made in a square pan.
I thought this lovely Christmas dessert was delicious; keeping my fingers crossed for the family reviews.

Elizabeth's Eggnog Cheesecake Bars
From Martha Stewart Living, December 2009

Ingredients:
Vegetable oil cooking spray, for pan
12 graham crackers, finely ground (1 1/2 cups)
3/4 cup plus 3 tablespoons sugar
2 ounces (4 tablespoons) unsalted butter, melted
1 pound cream cheese, room temperature
2 large eggs
1 large egg yolk
3/4 cup eggnog
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 teaspoon brandy
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for dusting

1/4 teaspoon salt

Method:
Preheat oven to 350 degrees. 
Coat a 9-inch square baking pan with cooking spray. I used a 9" springform pan, sprayed it and then lined the outside with foil. 
Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight. (And yes, it needs the overnight.)
Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.


Bars can be refrigerated for up to 5 days.