Best 3 Cranberry Eggnog Cheesecake Bars Recipes

CRANBERRY EGGNOG CHEESECAKE

Steps:

• In a saucepan, combining the first four ingredients; bring to a boil.
• Reduce heat; cook and stir over medium heat for 2 minutes.
• Remove from the heat; set aside.
• In a small bowl, combine cracker crumbs and sugar; stir in butter.
• Press onto the bottom of a greased 9-inch springform pan.
• Bake at 325 degrees for 10 minutes.
• Cool on a wire rack.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add flour and beat well.
• Add eggs; beat on low just until combined.
• Add eggnog and vanilla; beat just until blended.
• Pour two-thirds of the filling over the crutst.
• Top with half of the cranberry mixture (cover and chill remaining cranberry mixture).
• Carefully spoon remaining filling on top.
• Bake at 325 degrees for 60-70 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Refrigerate overnight.
• Remove sides of pan.
• Spoon remaining cranberry mixture over cheesecake.
• Yield: 12 servings Enjoy!

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.

CRANBERRY EGGNOG CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. Lightly coat small glass pie dish or mini cheesecake pan with nonstick spray.
• 2. In a small bowl, combine cookie crumbs and butter; press into prepared pie dish. If using mini cheesecake pan, press about 2 T. into each hole. Tamp down firmly. Bake for about 10 minutes.
• 3. Meanwhile, beat together neufchatel, sugar, and salt until smooth. Beat in egg and eggnog. Pour into prepared pan.
• 4. Place cranberry sauce in small microwave safe bowl and microwave in 30 second increments stirring often until jelly is somewhat liquified. Spoon it onto cheesecake filling. Swirl with a knife, if desired.
• 5. Return pan to oven and bake for about 35 minutes or 20 minutes if using mini pan.
• 6. Allow to cool for at least 20 minutes then chill in refrigerator for at least 2 hours.