Eggnog Cheesecake Bars

Eggnog Cheesecake Bars

  • Cook: 35M
Eggnog Cheesecake Bars

Eggnog Cheesecake Bars

Ingredients

  • Refrigerated

    • 3 Egg, large
  • Baking & Spices

    • 2 cup All-purpose flour
    • 1 1/2 tsp Baking powder
    • 1 tsp Cinnamon
    • 2 1/2 cup Granulated sugar
    • 1/4 tsp Kosher salt
    • 3/4 tsp Nutmeg
    • 3/4 tsp Vanilla extract
  • Snacks

    • 1 bag Gingersnap cookies
  • Dairy

    • 2 packages (8 oz each cream cheese
    • 1 1/4 cup Butter, unsalted
    • 1/4 cup Milk
  • Beer, Wine & Liquor

    • 2 tsp Rum extract
  • Time
  • Cook: 35M

Found on

Ingredients

  • 1 bag (14 oz) gingersnap cookies (about 2 1/2 cups crumbs)
  • 1/2 cup unsalted butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp rum extract
  • 1/4 tsp nutmeg
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cup all-purpose flour
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup milk
  • 1/4 cup granulated sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Directions

  • Line a 13x9-inch baking dish with parchment paper. Set aside. Preheat oven to 350 degrees. In a food processor, pulse gingersnap cookies until fine crumbs. Add in melted butter and pulse until combined. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand (or bottom of a cup) press crumbs firmly into the pan. For the cheesecake filling, beat cream cheese with sugar, eggs, rum extract and nutmeg using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over gingersnap crust. For the cookie layer, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour, cinnamon and nutmeg and beat until fully combined. Add milk and beat until well blended. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until the cheesecake layer is fully covered. In a small bowl, combine the topping ingredients. Sprinkle generously over the cookie layer. Bake for about 35 minutes. Middle may still jiggle, thats okay. You want the cookie layer to be completely cooked (and lightly browned). Remove from oven and cool completely. Once cooled, cover with foil or plastic wrap and refrigerate for 4 hours (or overnight). Cut into squares and enjoy cold!
  • Serves: 24 large bars
  • Prepare: PT30MPlus4
  • Cook Time: PT35M
shugarysweets.com

shugarysweets.com

1608 98
Title:

Eggnog Cheesecake Bars - Shugary Sweets

Descrition:

Layered Eggnog Cheesecake bars with a gingersnap crust, creamy cheesecake filling and snickerdoodle cookie topping! This is the ultimate dessert recipe, and it's easy enough to make!

Eggnog Cheesecake Bars

  • Refrigerated

    • 3 Egg, large
  • Baking & Spices

    • 2 cup All-purpose flour
    • 1 1/2 tsp Baking powder
    • 1 tsp Cinnamon
    • 2 1/2 cup Granulated sugar
    • 1/4 tsp Kosher salt
    • 3/4 tsp Nutmeg
    • 3/4 tsp Vanilla extract
  • Snacks

    • 1 bag Gingersnap cookies
  • Dairy

    • 2 packages (8 oz each cream cheese
    • 1 1/4 cup Butter, unsalted
    • 1/4 cup Milk
  • Beer, Wine & Liquor

    • 2 tsp Rum extract

The first person this recipe

shugarysweets.com

shugarysweets.com

1608 98

Found on shugarysweets.com

Shugary Sweets

Eggnog Cheesecake Bars - Shugary Sweets

Layered Eggnog Cheesecake bars with a gingersnap crust, creamy cheesecake filling and snickerdoodle cookie topping! This is the ultimate dessert recipe, and it's easy enough to make!