Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat together the crushed gluten free gingersnap cookie, pecans and butter until they are combined and starting to stick together in clumps.

Press the crust mixture evenly in the bottom of the greased 9x13 baking dish.

Bake at 350 degrees for 8-10 minutes.

In the bowl of your stand mixer add the cream cheese and granulated sugar. Beat until combined. Wipe down the edges of your bowl with a spatula and beat until the cream cheese begins to be fluffy. Add the eggs one at a time combing them with the ingredients before adding the next.

Add the eggnog, vanilla, cinnamon, nutmeg and salt to the mixture and beat until these ingredients are mixed into the filling batter.

Fill the bottom of a baking dish with an inch of water. Add this to the oven and let the temperature come back up to 350 degrees. The water will help the cheesecake bars not to crack.

Pour the filling over the crust and bake at 350 degrees for 40 minutes or until the cheesecake is browned around the edges.

Carefully remove the bars from the oven and let them stand undisturbed while they cool. 

After they have cooled, store the bars in the refrigerator for at least 4 hours before cutting them to keep the edges from crumbling. 

Store the bars in an airtight container in the refrigerator for up to a week.