Elizabeths Eggnog Cheesecake Bars Recipes

EGGNOG CHEESECAKE BARS

Steps:

• Heat oven to 350°F. In large bowl, stir crust ingredients until well blended. Press mixture in bottom of ungreased 13x9-inch pan. Bake 8 minutes.
• In clean large bowl, beat cream cheese with electric mixer on medium speed until softened. Gradually beat in granulated sugar, 1/4 cup brown sugar, the nutmeg, cream and vanilla. Beat in eggs, one at a time, until creamy. Pour mixture over crust.
• Bake 30 to 35 minutes longer or until center is set. Sprinkle with 1/2 cup toasted almonds; press in slightly. Cool 1 1/2 hours. For bars, cut into 6 rows by 4 rows, using thin knife and wiping blade occasionally. Store covered in refrigerator.

EGGNOG CHEESECAKE BARS

Steps:

• For the crust, combine the 1 cup graham cracker crumbs, 3 tablespoons sugar, ginger, cinnamon and nutmeg in a medium bowl. Stir in the melted butter with a fork until evenly combined. Transfer the crumb mixture to an 8x8x2-inch baking pan lined with foil or parchment paper. Press crumb mixture down flat in an even layer. Bake in a 375° oven for 5 minutes. Remove from oven and reduce oven temperature to 325°F.
• For the filling, in a large mixer bowl, beat cream cheese with an electric mixer on medium-high speed until smooth, about 1 minute. Add 1/3 cup sugar and beat 1 minute more. Add egg; beat until smooth. Add the egg and bourbon, if desired; beat on medium speed 1 minute more, until the mixture is light and no lumps remain.
• Pour the filling over the crust in the baking pan. Bake for 28 to 30 minutes or until the center is just set. Cool in pan on wire rack for 1 hour. Cover and refrigerate at least 4 hours before serving. If you like, garnish bars with graham cracker crumbs and/or crystallized ginger.

EGGNOG CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine 1/3 cup sugar and butter in bowl. Beat at medium speed until creamy. Add 1 1/2 cups flour and 1/2 teaspoon nutmeg; beat at low speed until well mixed. (Mixture will be crumbly.) Press crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake 15-17 minutes.
• Combine all filling ingredients except nutmeg in same bowl. Beat at medium speed, scraping bowl often, until mixture is creamy.
• Spread filling over hot, partially baked crust; sprinkle with 1/8 teaspoon nutmeg. Continue baking 28-33 minutes or until set. Cool completely. Cut into bars with wet knife. Store refrigerated

ELIZABETH'S EGGNOG CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir 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.
• Meanwhile, beat 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. Pour 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. Remove 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.
• Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.

CHRISTMAS EGGNOG CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan.
• Bake crust in the preheated oven for 10 minutes; cool on wire rack.
• Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles.
• Bake in the oven for 1 hour.
• Spread sour cream over filling. Return to oven and bake 5 more minutes.
• Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.

EGGNOG CHEESECAKE BARS

Steps:

• PREHEAT oven to 325°F.
• MIX graham cracker crumbs, butter and 1 Tablespoon sugar in a bowl. Press into the bottom of a 9x13 baking pan.
• BEAT cream cheese, 2/3 cup sugar, eggnog and vanilla until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until well blended. Gently pour over crust.
• BAKE for 45 minutes or until center is almost set. Run knife around the rim of a pan to loosen the sides; cool. Refrigerate for 4 hours.
• WHEN ready to serve, slice into squares and sprinkle with eggnog spice or nutmeg.