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1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup (1 stick) cold unsalted butter, cut into cubes

¼ teaspoon salt

16 ounces cream cheese, softened

¾ cup granulated sugar

2 large eggs

½ cup eggnog

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

¾ cup all-purpose flour

½ cup packed brown sugar

½ cup rolled oats

½ cup (1 stick) cold unsalted butter, cut into cubes

½ teaspoon ground cinnamon

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Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.

Prepare the Crust: Whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press into the prepared pan.

Bake the crust for 10-12 minutes, or until lightly golden.

Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Beat in eggs, then stir in eggnog, vanilla, and nutmeg.

Pour filling over the pre-baked crust.

Prepare the Crumble Topping: Combine flour, brown sugar, and oats. Cut in cold butter until mixture forms coarse crumbs. Stir in cinnamon.

Sprinkle crumble topping evenly over the cheesecake filling.

Bake for 30-35 minutes, or until filling is set and crumble is golden brown.

Cool completely, then chill for at least 2 hours before cutting into squares.