Elizabeths Eggnog Cheesecake Bars Recipes

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.

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!

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.

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.

Steps:

• PREHEAT oven to 325°F.
• MIX graham cracker crumbs, butter and 1 Tablespoon sugar in a bowl. Press into the bottom of a 9x13 baking pan.
• BEAT cream cheese, 2/3 cup sugar, eggnog and vanilla until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until well blended. Gently pour over crust.
• BAKE for 45 minutes or until center is almost set. Run knife around the rim of a pan to loosen the sides; cool. Refrigerate for 4 hours.
• WHEN ready to serve, slice into squares and sprinkle with eggnog spice or nutmeg.