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.
NO-BAKE EGGNOG CHEESECAKE BARS RECIPE BY TASTY
Tired of baking this holiday season? This no-bake recipe ditches the oven to make sweet, indulgent eggnog cheesecake bars that are sure to spread cheer all around.
Provided by Tasty
Categories Desserts
Time 3h40m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
- Make the crust: In a food processor, pulse the cookies into coarse crumbs. Add the brown sugar, cinnamon, nutmeg and pulse into fine crumbs, about 2 minutes. Add the melted butter and pulse until the mixture clumps together, about 10 pulses.
- Pour the crust into the prepared baking dish and press evenly against the bottom of the pan. Chill in the refrigerator for 15 minutes, until set.
- Meanwhile, make the filling: in a large bowl, beat the cream cheese and ¾ cup granulated sugar together with an electric hand mixer on medium speed until smooth, 3-4 minutes.
- Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2-3 minutes.
- In a small bowl or liquid measuring cup, microwave the eggnog for 30-45 seconds, or until just warm to the touch. Add the gelatin powder and whisk until dissolved.
- Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
- In a separate large bowl, whip the heavy whipping cream and remaining ½ cup granulated sugar together, gradually increasing the speed, until stiff peaks form, 6-7 minutes.
- Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
- Evenly spread the filling over the crust. Lightly tap the pan on a flat surface to release any air bubbles. Refrigerate uncovered for 3-4 hours, until set.
- Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 1 gram, Protein 10 grams, Sugar 30 grams
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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