eggnog cheesecake bars

Name: Eggnog Cheesecake Bars
Prep time: 30 min
Cook time: 40 min
Yield: 12
Cuisine: American
Ingredients: - vegetable oil cooking spray, for pan; 1 1/2 cup(s) graham crackers, finely ground (about 12); 3/4 cup(s) plus 3 tablespoons sugar; 2 ounce(s) (4 tablespoons) unsalted butter, melted; 1 pound(s) cream cheese, room temperature; 2 - large eggs; 1 - large egg yolk; 3/4 cup(s) eggnog; 1 tablespoon(s) plus 1 1/2 teaspoons all-purpose flour; 1 tablespoon(s) plus 1 teaspoon brandy or your favorite alcohol; 1 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) freshly grated nutmeg, plus more for dusting; 1/4 teaspoon(s) salt

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I have made this recipe using chocolate cookie crumbs for the crust and that is as yummy as the graham cracker crust. Very easy to make and keeps very well.

yield 12 serving(s)

prep time 30 Min

cook time 40 Min

method Bake

Ingredients For eggnog cheesecake bars

vegetable oil cooking spray, for pan
1 1/2 c

graham crackers, finely ground (about 12)
3/4 c

plus 3 tablespoons sugar
2 oz

(4 tablespoons) unsalted butter, melted
1 lb

cream cheese, room temperature
2

large eggs
1

large egg yolk
3/4 c

eggnog
1 Tbsp

plus 1 1/2 teaspoons all-purpose flour
1 Tbsp

plus 1 teaspoon brandy or your favorite alcohol
1 tsp

pure vanilla extract
1/2 tsp

freshly grated nutmeg, plus more for dusting
1/4 tsp

salt

How To Make eggnog cheesecake bars

1
Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray.

2
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.
3
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.
4
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.
5
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.
6
Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.
7
NOTE: Bars can be refrigerated for up to 5 days.
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