Best Elizabeths Eggnog Cheesecake Bars Recipes
ELIZABETH'S EGGNOG CHEESECAKE BARS
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18
Number Of Ingredients 13
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.
EGGNOG CHEESECAKE BARS
Cheesy baked bars topped with almonds - perfect dessert to impress your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 460, Carbohydrate 28 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Bar, Sodium 300 mg, Sugar 18 g, TransFat 1 g
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