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Eggnog Cheesecake Bars

Annacia *


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.

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30 Min
40 Min


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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
large eggs
large egg yolk
3/4 c
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

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.

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About Eggnog Cheesecake Bars

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy

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