eggnog cheesecake bars
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 cgraham crackers, finely ground (about 12)
-
3/4 cplus 3 tablespoons sugar
-
2 oz(4 tablespoons) unsalted butter, melted
-
1 lbcream cheese, room temperature
-
2large eggs
-
1large egg yolk
-
3/4 ceggnog
-
1 Tbspplus 1 1/2 teaspoons all-purpose flour
-
1 Tbspplus 1 teaspoon brandy or your favorite alcohol
-
1 tsppure vanilla extract
-
1/2 tspfreshly grated nutmeg, plus more for dusting
-
1/4 tspsalt
How To Make eggnog cheesecake bars
-
1Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray.
-
2Stir 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.
-
3Beat 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.
-
4Pour 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.
-
5Remove 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.
-
6Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.
-
7NOTE: Bars can be refrigerated for up to 5 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT