Eggnog Cheesecake Bars

Creamy rich eggnog cheesecake with a spicy gingersnap cookie crust.
Yield: 8
Prep Time: 20 minutes
Bake Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Crust

  • 1 1/2 cups gingersnap crumbs
  • 3 tablespoons sugar
  • 4 tablespoons butter, melted

Cheesecake

  • 2 (8oz/250g) packages cream cheese, softened
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup eggnog
  • 3/4 cup sugar
  • 4 1/2 teaspoons all-purpose flour
  • 1 tablespoon rum extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. Grease a 9×9 square baking pan.
  2. Mix gingersnap crumbs, 3 tablespoon of sugar and melted butter in a bowl.
  3. Press the mixture in a 9×9 baking pan forming a crust. Bake for 12 minutes.
  4. With a mixer, beat cream cheese on medium speed until fluffy.
  5. Add ¾ cup sugar, eggs, egg yolk, eggnog, flour, rum extract, vanilla extract, nutmeg and salt. Mix until smooth.
  6. Pour cheesecake filling over crust.
  7. Put the baking pan in a larger pan and add enough hot water to come halfway up the baking pan.
  8. Bake for 45 minutes or until set.
  9. Remove cheesecake pan from water bath and cool on wire rack for approximately 30 minutes.
  10. Refrigerate for at least 3 hours before serving. Dust with ground nutmeg.

Credit: simplystacie.net

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