1. Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper and lightly grease it.

2. In a medium bowl, mix the graham cracker crumbs, brown sugar, and cinnamon.

3. Stir in the melted butter until the mixture looks like wet sand.

4. Press the crust mixture firmly into the bottom of the prepared pan.

5. Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.

6. In a large mixing bowl, beat the cream cheese until smooth.

7. Add the granulated sugar and mix until fully combined.

8. Pour in the eggnog, vanilla extract, nutmeg, and salt, then mix on low speed until smooth.

9. Add the eggs one at a time, mixing just until incorporated after each addition.

10. Pour the filling over the crust and smooth the top.

11. Bake for 32 to 36 minutes, until the edges are set and the center has a slight jiggle.

12. Cool completely at room temperature.

13. Refrigerate for at least 4 hours, or until fully chilled.

14. Lift the bars from the pan, slice into 16 squares, and dust lightly with extra nutmeg or cinnamon before serving.