I love eggnog, absolutely and completely! Almost every Christmas season I try to make the most eggnog-y of eggnog treats and always end up disappointed. It's not that the recipes aren't tasty, because they are, they are just not eggnog-y enough. I'm not ashamed to admit I can drink eggnog straight up! Obviously I try to limit the indulgence, but that doesn't stop the cravings. This is a delightfully eggnog-y recipe! I'm sure the original recipe had enough eggnog flavor for the average person, but I wanted to ensure there was plenty of eggnog flavor for me. I used all the tricks I could think of like adding rum extract (obviously rum is essential in eggnog!) and extra fresh nutmeg; the results are super!
The base is crumbly and moist while the middle is lovingly smooth and creamy. A crumb topping on top is perfect for providing a little crunch and texture. Throughout the filling and crust there is significant proportion of fresh nutmeg and eggnog flavor. These eggnog cheesecake bars are my favorite thing on the cookie tray this year!
One Year Ago - Easy Turtles
Eggnog Cheesecake Bars
Adapted from Annie’s Eats
Yield - 25 pieces
2 cups flour
2/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2-3/4 of a fresh nutmeg, grated
12 tablespoons unsalted butter, cold
6 tablespoons eggnog
8 ounces cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon rum extract
1/4 of a fresh nutmeg, grated
1/2 cup eggnog
- Crust - Preheat the oven to 350 ˚F and grease an 8x8” pan with shortening. Line the pan with parchment paper and grease the paper as well.
- Whisk together the flour, sugar, baking powder, salt, and nutmeg in a medium bowl. Cut the butter into small pieces and incorporate into the flour mixture with a pastry blender. Blend until you have pea-sized pieces.
- Stir in the eggnog with a fork until the dough is shaggy. Squeeze a bit with your hands to incorporate the loose flour.
- Press 2/3 of the dough into the bottom of the prepared pan as evenly as possible. Set aside.
- Filling - In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the remaining ingredients, one at a time, beating to incorporate each. Scrape the bowl as needed.
- Pour the filling over the crust. Use the remaining dough to make crumbles on top of the filling.
- Bake for 30-35 minutes until the filling no longer jiggles and the topping just begins to brown.
- Let cool completely on a wire rack. Refrigerate to firm up before cutting and serving