I don’t normally post recipes, but this one sounds amazing. My family loves eggnog during the holidays. They also love Cheesecake – anytime. Now if you mix the two together – I’m sure everyone will fall in love. So, try the recipe and let me know how your family liked it. I believe it will be a winner for my family.
You don’t need many ingredients to make these bars. Start by making a gingersnap crust. If gingersnaps are not your favorite, you could use graham crackers or even golden sandwich cookies. Crush the cookies in a food processor and then mix in a few tablespoons of sugar and melted butter to form the crust in a 9×9 pan.
Bake the cookie crust for 12 minutes. For the cheesecake, beat cream cheese with an electric mixer until creamy. Add in sugar, eggs, eggnog, flour, rum extract, vanilla, salt and nutmeg. Mix until smooth and pour over crust. Take the pan and place in a larger pan. Fill the larger pan with hot water enough to come halfway up the sides of the baking pan. Bake 40-45 minutes until cheesecake is set and then cool on a wire rack. Refrigerate the cheesecake bars for at least three hours before serving. You can store these in the refrigerator for up to five days. I like to dust mine with nutmeg before serving and a dollop of whipped cream would also be delicious.
Eggnog Cheesecake Bars
Creamy rich eggnog cheesecake with a spicy gingersnap cookie crust.
- 1 1/2 cups gingersnap crumbs
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- 2 (8oz) cream cheese, softened
- 2 eggs
- 1 egg yolk
- 3/4 cup eggnog
- 3/4 cup sugar
- 4 1/2 teaspoons flour
- 1 tablespoons rum extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F.
- Mix gingersnap crumbs, 3 tablespoon of sugar and melted butter in a bowl.
- Press the mixture in a 9×9 baking pan forming a crust. Bake for 12-15 minutes.
- With a mixer, beat cream cheese on medium speed until fluffy.
- Add ¾ cup sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg and salt. Mix until smooth.
- Pour cheesecake filling over crust.
- Put the baking pan in a larger pan and add enough hot water to come halfway up the baking pan.
- Bake for 40-45 minutes or until set.
- Remove cheesecake pan from water and cool on wire rack for approximately 30 minutes.
- Refrigerate for at least 3 hours until serving. Dust with ground nutmeg.
Thank you Stacie for sharing this recipe. Click here for her link.