Eggnog Cheesecake Bars
The recipe Eggnog Cheesecake Bars can be made in approximately 1 hour and 20 minutes. This recipe serves 18 and costs 53 cents per serving. One serving contains 205 calories, 3g of protein, and 13g of fat. This recipe from Brown Eyed Baker requires unsalted butter, cream cheese, graham crackers, and granulated sugar. Christmas will be even more special with this recipe. 2548 people were glad they tried this recipe. With a spoonacular score of 10%, this dish is rather bad. Similar recipes include Eggnog Love {: Eggnog Cheesecake Bars}, Eggnog Cheesecake Bars, and Eggnog Cheesecake Bars.
Servings: 18
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
4 teaspoons brandy
16 ounces cream cheese, at room temperature
1 egg yolk
¾ cup eggnog
2 eggs
4½ teaspoons all-purpose flour
12 graham crackers, finely ground (1½ cups of crumbs)
¾ cup + 3 tablespoons granulated sugar, divided
¼ teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Equipment:
baking paper
baking pan
oven
frying pan
wire rack
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Butter an 8-inch or 9-inch square baking pan, then line with parchment paper; set aside.2. Stir together the graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 12 to 15 minutes. Let cool.3. Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining ¾ cup granulated sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, eggnog, brandy and vanilla and beat again until completely combined and smooth. Finally, beat in the flour, nutmeg and salt and mix until smooth.4. Pour the filling over the crust. Set the pan in a larger pan (a 9x13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.5. Cut into 1½x3-inch bars. Lightly dust the tops of the bars with freshly grated nutmeg just before serving. Store leftovers in an airtight container in the refrigerator.Note: If you don't wish to use the brandy, you can simply omit it.
Step by step:
1. Preheat oven to 350 degrees F. Butter an 8-inch or 9-inch square baking pan, then line with parchment paper; set aside.
2. Stir together the graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter. Press into the bottom of the prepared pan.
3. Bake until the crust is just brown around the edges, 12 to 15 minutes.
4. Let cool.
5. Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes.
6. Add the remaining ¾ cup granulated sugar and beat for an additional couple of minutes, until smooth.
7. Add the eggs and yolk, eggnog, brandy and vanilla and beat again until completely combined and smooth. Finally, beat in the flour, nutmeg and salt and mix until smooth.
8. Pour the filling over the crust. Set the pan in a larger pan (a 9x13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan.
9. Bake until just set, 40 to 45 minutes.
10. Remove the baking pan from the water bath, and transfer to a wire rack.
11. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.
12. Cut into 1½x3-inch bars. Lightly dust the tops of the bars with freshly grated nutmeg just before serving. Store leftovers in an airtight container in the refrigerator.Note: If you don't wish to use the brandy, you can simply omit it.
Nutrition Information:
covered percent of daily need
