Recipe | "Eggnog Cheesecake Bars" by Sue Ready

Cook's notes: Time left for some last minute baking? This definitely is company worthy. It's creamy, so easy to put together and just plain delicious. I made a gingersnap cookie crust as an alternative to a graham cracker crust and added crumbled almonds over the top just before serving. I really liked the gingersnap crust, a nice contrast to the eggnog cheesecake flavor.
Recipe adapted from Midwest Living Magazine November/December 2013.

  • 2 cups graham cracker crumbs or gingersnap cookie crumbs, reserve 1/4 cup crumbs
  • 1 tsp. sugar
  • 1/4 tsp. ground ginger
  • 1/2 tsp. Saigon cinnamon
  • 1/4 tsp. ground nutmeg
  • 3 TB. butter, melted
  • 12 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 3/4 cup eggnog
  • 1 tablespoon bourbon or rum (optional)
  • 1/3 cup toasted almonds, crumbled

For the crust
  • Combine the 2 cups graham cracker or cookie crumbs, sugar, ginger, cinnamon and nutmeg in a medium bowl. Stir in the melted butter with a fork until evenly combined. A food processor or blender can be used for this step.
  • Transfer the crumb mixture to an 8 x 8 glass baking pan. 
  • Press crumb mixture down flat in an even layer. Bake in a 375 degrees oven for 5 minutes. Remove from oven and reduce oven temperature to 325 degrees. 
For the filling: 
  • Beat cream cheese on high for about 1 minute, adding in sugar, eggnog, egg and bourbon or rum. Beat until the mixture is light and no lumps remain.
  • Pour filling over baked crust. Sprinkle with reserved cookie or graham cracker crumbs. 
  • Bake for 28 minutes or until the center is just set. Cool in pan on a wire rack for 1 hour.
  • Cover and refrigerate at least 4 hours. Add crumbled almonds just before serving. 

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