Eggnog Creme Brulee Cheesecake Bars

• Refrigerated

  • 1 Egg yolk
  • 2 Eggs

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 9 tbsp Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Vegetable-oil cooking spray

• Snacks

  • 1 1/2 cups Graham cracker crumbs, finely ground

• Dairy

  • 4 tbsp Butter, unsalted
  • 16 oz Cream cheese

• Beer, Wine & Liquor

  • 3/4 cup Eggnog

Found on lepetiteats.com

Description

Ingredients

• for the crust:
• Vegetable oil cooking spray, for pan
• 1½ cups graham cracker crumbs, finely ground
• 3 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• for the cheesecake filling:
• 16 ounces cream cheese, room temperature
• 2 eggs
• 1 egg yolk
• ¾ cup eggnog
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon salt
• for the topping:
• 6 tablespoons sugar
• Special equipment: culinary torch

Directions

• Preheat oven to 350 degrees. Evenly coat a 9-inch baking dish with cooking spray. In a mixing bowl, combine graham crackers, 3 tablespoons sugar, and melted butter. Press into bottom of prepared pan and bake until crust is just brown around the edges, 12 to 15 minutes. Remove from oven and allow to cool.
• Beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add ¾ cup sugar, eggs, egg yolk, eggnog, flour, vanilla extract, nutmeg and salt. Beat until smooth. Pour filling over cooled crust.
• Set baking dish inside of a larger baking dish or roasting pan and add enough hot water to the larger baking dish to come halfway up the sides of the smaller baking dish holding the cheesecake batter.
• Bake until the outside is set and center is still slightly jiggly, about 40 to 45 minutes. Remove baking pan from water bath and transfer to a wire rack. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Cut bars into squares. Sprinkle each square with an even layer of sugar and caramelize sugar with a culinary torch.