EGG NOG BARS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST
30 gingersnap cookies, crushed
4 tablespoons butter, melted
CHEESECAKE BARS
2 8oz packages cream cheese, softened
3/4 cup eggnog
2 eggs
1/2 teaspoon nutmeg
1 teaspoon rum extract (optional)
4 tablespoons flour
3/4 cup sugar
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Directions: |
Directions:Preheat oven to 350 degrees. Use a food processor or blender to finely crush the gingersnaps.
Combine the crushed gingersnaps with the melted butter and mix until a dough forms.
Line an 8x8 inch pan with parchment paper and press the crust firmly in the bottom.
Bake the crust for 10 minutes and let cool completely.
Combine the cream cheese and sugar in a bowl; beat for one minute.
Add the eggs, rum extract, and nutmeg. Beat for another minute.
Add the eggnog and flour and mix until thoroughly combined. Pour the mixture over the gingersnap crust.
Place the pan in a larger pan filled with 1-2 inches of water. This will keep the cheesecake from cracking.
Bake at 350 degrees for 60-70 minutes until center is set.
Let cool for one hour and then refrigerate for 3 hours or overnight.
Slice the bars and garnish with fresh grated nutmeg and whipped cream.
Make sure the cream cheese is softened or the mixture will be lumpy.
Bake the bars in the waterbath.
Insert a toothpick in center to test doneness. Toothpick needs to come out clean.
The crust can be made in advance to save time.
Make sure to chill at least 3 hours. You can also use a graham cracker or oreo crust. |
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