Eggnog Cheesecake Bars

Eggnog Cheesecake Bars

Product Code: R0065

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These creamy cheesecake bites are baked in a "bain-marie" or water bath. The baking pan will need to fit inside of a larger roasting pan for the water bath.

RECIPE TIP: For easier slicing, freeze cheesecake before cutting.

INGREDIENTS

Crust:
1 1/2 cups finely ground ginger snap cookies (about 30 cookies)
3 tablespoons granulated sugar
4 tablespoons butter, melted

Filling:
2 8-ounce packages cream cheese
3/4 cup granulated sugar
2 large eggs plus
1 large egg yolk
3/4 cup whole milk
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon LorAnn Eggnog Flavoring
1 teaspoon LorAnn Madagascar Vanilla Bean Paste or Extract

Ground nutmeg for dusting

DIRECTIONS

  1. Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray. 
  2. Stir together crust ingredients and press into the bottom of the pan. Bake until crust is just brown, about 12-14 minutes. Allow to cool. 
  3. Beat cream cheese with a mixer until fluffy. Add all remaining ingredients and beat until smooth. 
  4. Pour filling over crust. Set baking pan inside a larger roasting pan. Carefully add hot water until the water comes halfway up the sides of the pan. 
  5. Bake until the filling is just set (do not over-bake), about 40 minutes. Remove pan from water bath and set on a wire rack to cool. Refrigerate at least 4 hours or overnight. 
  6. Cut into bars and dust tops lightly with the grated nutmeg before serving. Can be refrigerated for up to 4 days.

Eggnog Cheesecake Bars


Eggnog Cheesecake Bars
By
Delicious eggnog flavored creamy cheesecake bites with a gingersnap crust.
Ingredients
  • 1 1/2 cups finely ground ginger snap cookies (about 30 cookies)
  • 3 tablespoons granulated sugar
  • 4 tablespoons butter, melted
  • 2 8-ounce packages cream cheese
  • 3/4 cup granulated sugar
  • 2 large eggs plus
  • 1 large egg yolk
  • 3/4 cup whole milk
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon LorAnn Eggnog Flavoring
  • 1 teaspoon LorAnn Madagascar Vanilla Bean Paste or Extract
  • Ground nutmeg for dusting
1. Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray.2. Stir together crust ingredients and press into the bottom of the pan. Bake until crust is just brown, about 12-14 minutes. Allow to cool.3. Beat cream cheese with a mixer until fluffy. Add all remaining ingredients and beat until smooth.4. Pour filling over crust. Set baking pan inside a larger roasting pan. Carefully add hot water until the water comes halfway up the sides of the pan.5. Bake until the filling is just set (do not over-bake), about 40 minutes. Remove pan from water bath and set on a wire rack to cool. Refrigerate at least 4 hours or overnight.6. Cut into bars and dust tops lightly with the grated nutmeg before serving. Can be refrigerated for up to 4 days.
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