No Bake Eggnog Cheesecake Bars Recipe By Tasty

NO BAKE EGGNOG CHEESECAKE

Steps:

• Crush graham crackers in food processor.
• Add melted butter and sugar and pulse to incorporate.
• Press mixture into bottom an partially up the sides of a springform pan.
• Refrigerate at least 30 minutes to firm.
• In a large bowl, beat cream cheese and sugar until creamy.
• Add in eggnog, rum extract, nutmeg and cinnamon. Beat until fully blended.
• Whip heavy cream until stiff peaks form.
• Fold eggnog mixture into whipped cream.
• Spread evenly into crust.
• Refrigerate at least 2-3 hours before serving.
• Garnish with additional whipped topping if desired.

NO-BAKE EGGNOG CHEESECAKE BARS RECIPE BY TASTY

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!

CRANBERRY EGGNOG CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan., In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust., In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set., Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.

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.

HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
• Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
• Bake for 8 minutes until lightly browned. Let cool to room temperature.
• Reduce the oven temperature to 225°F (105°C).
• Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
• Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
• In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
• In another bowl, whisk in the chocolate hazelnut spread.
• In another bowl, whisk in ¼ teaspoon of cinnamon.
• In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
• Pour each flavored filling into a section of the crust and smooth with a spatula.
• Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
• Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
• Sprinkle the chopped pecans over the pumpkin filling.
• Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
• Refrigerate overnight before slicing into wedges and serving.
• Enjoy!

NO-BAKE EGGNOG CHEESECAKE

Steps:

• In a small mixing bowl combine the 1 1/4c crushed wafers and melted butter; toss to thoroughly combine. Press crumb mixture into bottom and 1/2" up sides of a 9" spring form pan to form a firm, even crust. Chill about 1 hr or till firm.
• Meanwhile, in a medium saucepan combine the 1/3c. sugar and gelatin. Stir in eggnog, egg yolks, and nutmeg. Cook over medium heat, stirring constantly, till mixture just comes to a boil. Remove from heat.
• In a large mixer bowl beat cream cheese with electric mixer on medium speed for 30 sec. or till softened; gradually beat in gelatin mixture. Stir in rum or milk. Chill till partially set.
• In a medium mixer bowl beat egg whites on medium speed of mixer till soft peaks form (tips curl). Gradually add remaining sugar, beating till stiff peaks form (tips stand straight).
• In a small mixer bowl beat cream to soft peaks. Fold whites and whipped cream into gelatin mixture. Turn into crumb-lined pan. Cover; chill till firm, several hours, or overnight.
• Loosen sides of cheesecake from pan with a spatula; remove sides. Sprinkle shaved chocolate or wafer crumbs around the top edge of the cheesecake.