ELIZABETH'S EGGNOG CHEESECAKE BARS
"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
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.
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MAHADI ARAFAT
[email protected]I love these cheesecake bars! They're my go-to dessert for potlucks and holiday gatherings.
Amirali Gholian
[email protected]These cheesecake bars are the perfect dessert for a holiday party. They're easy to make, they're delicious, and they're always a hit with guests.
Barbara Marion
[email protected]I'm not a baker, but I was able to make these cheesecake bars with no problem. They turned out great, and my family loved them.
lumko diya
[email protected]These cheesecake bars were easy to make, but they didn't turn out as good as I had hoped. The crust was too crumbly, and the cheesecake filling was a bit too dense.
Tahirah Kroutz
[email protected]I made these cheesecake bars for a potluck, and they were a huge hit! Everyone raved about how delicious they were.
Ashley Magunda
[email protected]These cheesecake bars were a bit too dense for my taste. I think I'll try using a different recipe next time.
Aina Babatope
[email protected]I'm not a big fan of eggnog, but I actually really enjoyed these cheesecake bars. The eggnog flavor was not too overpowering.
Harmonee Villanueva
[email protected]These cheesecake bars are the perfect holiday treat! They're easy to make, and they always disappear quickly.
Obzford Official
[email protected]I had some trouble getting the cheesecake filling to set properly. I think I might have overbaked it a bit.
Ethen
[email protected]These bars were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.
Morgan Chambers
[email protected]I was a bit skeptical about how these would turn out, but I was pleasantly surprised! The cheesecake filling was light and fluffy, and the gingersnap crust added a nice touch of flavor.
Fati Elbaroudi
[email protected]These cheesecake bars were delicious! The eggnog flavor was subtle but present, and the crust was perfectly crumbly.
Eve Tukwi
[email protected]I've made these bars twice now, and they're always a crowd-pleaser. They're so easy to make, and they always turn out perfectly.
Aqsa Rafiq
[email protected]These cheesecake bars were a hit at my holiday party! They were creamy, rich, and full of eggnog flavor. The gingersnap crust was the perfect complement to the cheesecake filling.