eggnog cheesecake bars with cranberry swirl
Obtained online. http://www.thespiffycookie.com/2013/12/03/eggnog-cheesecake-bars-with-cranberry-swirl/
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yield
16 serving(s)
cook time
40 Min
method
Bake
Ingredients For eggnog cheesecake bars with cranberry swirl
- FOR THE CRUST
-
3 ozgraham cracker crumbs
-
1 ozpecans, crushed
-
2 Tbspunsalted butter, melted
- FOR THE FILLING
-
16 ozcream cheese, room temperature
-
1/2 csugar
-
1/2 ceggnog
-
1/2 tspvanilla extract
-
1/2 tspground nutmeg
-
1/2 tspsalt
-
1 Tbspall-purpose flour
-
2eggs
-
1/2 ccranberry sauce, pureed
How To Make eggnog cheesecake bars with cranberry swirl
-
1Preheat oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper, leaving an overhang and lightly grease with nonstick spray. In a small bowl, combine the graham cracker crumbs, crushed pecans, and butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Press firmly onto bottom of prepared baking pan, using the bottom of a drinking glass to ensure that the crust is even. Bake for 8-10 minutes.
-
2In a large bowl or stand mixer, beat cream cheese and sugar until smooth. Add eggnog, vanilla, salt, nutmeg and flour and stir. Add eggs and beat just until combined and no lumps remain. Pour filling onto prepared crust, spreading evenly. Dollop cranberry puree over filling. Use a toothpick or knife to swirl cranberry puree.
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3Bake for 40 minutes or until set. Cool in pan until cheesecake is room temperature. Transfer to refrigerator to chill. Once chilled, use parchment paper to lift cheesecake from pan. Slice into equal squares. Serve immediately or store chilled until ready to eat.
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