Elizabeths Eggnog Cheesecake Bars Food

ELIZABETH'S EGGNOG CHEESECAKE BARS

Elizabeth's Eggnog Cheesecake Bars image

"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

Ingredients

Vegetable oil cooking spray, for pan
12 graham crackers, finely ground (1 1/2 cups)
3/4 cup plus 3 tablespoons sugar
2 ounces (4 tablespoons) unsalted butter, melted
1 pound cream cheese, room temperature
2 large eggs
1 large egg yolk
3/4 cup eggnog
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 teaspoon brandy
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for dusting
1/4 teaspoon salt

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

Eggnog Cheesecake Bars image

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

Ingredients

2 cups graham cracker crumbs (32 squares)
3/4 cup butter or margarine, melted
1/2 cup blanched whole almonds, finely chopped
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 packages (8 oz each) cream cheese, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons ground nutmeg
1/2 cup whipping cream
1 teaspoon vanilla
2 eggs
1/2 cup blanched whole almonds, finely chopped, toasted

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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