Crust and Crumb Topping:
3/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup white sugar
3/4 tsp salt
1/4 tsp ground nutmeg
2 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
1/3 cup holiday sprinkles
2 (8-oz) pkgs full fat cream cheese, softened
1/2 cup white sugar
1 Tbs all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 pinch ground nutmeg
2/3 cup heavy cream, at room temperature
1 Tbs lemon juice
2 large eggs, at room temperature
Step 1: Preheat the oven to 350 degrees. Line a 9×9-inch square pan with enough parchment paper to have overhang on all sides.
Step 2: For the crust, combine butter, brown sugar, white sugar, salt, nutmeg, vanilla, and almond extract in a large bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add 1 cup of flour and mix until just combined. Add remaining 1 cup flour and beat until mixture resembles coarse crumbs. Pour in sprinkles and use your hands to mix the dough until it comes together in large clumps.
Step 3: Measure out about 1 1/2 cups of the crumb mixture and place into the prepared pan; press firmly and evenly into the bottom of the pan. Reserve remaining crumbs for topping.
Step 4: Bake in the preheated oven until edges of crust begin to turn golden, 15 to 20 minutes. Remove from the oven and allow crust to cool for 5 minutes. Keep the oven on.
Step 5: While crust bakes, make the filling; combine cream cheese, sugar, flour, vanilla, salt, and nutmeg in a large bowl and beat with an electric mixer until smooth and well combined. Add heavy cream and lemon juice and mix until smooth and combined. Add eggs and mix on low speed until just combined.
Step 6: Once crust has cooled for 5 minutes, pour filling over the crust and spread into an even layer. Sprinkle reserved crumbs over the top of the filling, breaking up any very large clumps of dough as needed.
Step 7: Return pan to the oven and bake until edges of bars are slightly puffed and set; with just a slight jiggle in the center, 30 to 35 minutes. Allow bars to cool to room temperature, then refrigerate until chilled; at least 4 hours. Cut into 16 bars.
